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Ruisleipä jälkiuunileipä, freshly baked Finnish bread
Fresh and crispy Finnish rye bread slices

Traditional Ruisleipä (After-Oven Rye Bread)

Author: Flavelo
Recipes Side Dishes
'Jälkiuuni' means 'after-oven' or 'after baking'. Historically, foods requiring high heat were baked first in the wood-fired oven, then as the oven cooled, these dense rye breads were put in to bake for a long time at lower heat. This technique ensures a thick, chewy crust and a thoroughly baked, dark crumb. Malt and long baking result in a deep, caramel flavour profile (Maillard reaction).
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 3 hrs
🍽️ Servings 12 servings
🔥 Calories 230 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Stand mixer (or strong arm muscles)
  • Baking stone or heavy baking sheet
  • Clean tea towel
  • Razor blade (for scoring)

Allergen Information

⚠️ Cereals containing gluten (Rye and Wheat)

Instructions

1 ✓

Dissolve the yeast and syrup in the lukewarm water. Let stand for 5 minutes until it starts to froth.

Tip: Syrup provides simple carbohydrates for the yeast, instantly 'kick-starting' gas production.
2 ✓

Mix the dry ingredients (flours, salt, malt). Pour in the liquid.

Tip: Malt adds dark colour and extra 'food' for the yeast fungi.
3 ✓

Knead the dough for 10 minutes. It will be a sticky, heavy dough. Let rise in a warm place for 60-90 minutes.

Tip: Rye pentosans absorb water slowly; kneading here serves homogenisation and hydration.
4 ✓

Tip onto a floured surface, shape into 2 flat discs. If you want to be authentic, punch a hole in the middle (with a doughnut cutter).

Tip: The hole increases the baking surface, so the bread dries out faster and becomes crispier.
5 ✓

Prove again on the baking sheet for 30-40 minutes, then prick with a fork.

Tip: Pricking prevents the crust from separating from the crumb during steam generation.
6 ✓

Bake at 230°C for 10 minutes (with steam), then reduce heat to 170-180°C and bake for another 40-50 minutes.

Tip: The 'jälkiuuni' effect: long, slow baking caramelises the dough to the centre.
7 ✓

Cool on a wire rack and consume only the next day.

Tip: Fresh rye bread is heavy to digest, and its flavour matures by the next day.

Recipe FAQ

Why is the bread flat?
This type (reikäleipä - hole bread) is originally flat so it dries easily and can be stored on a pole. It's not a mistake if it's dense!
Can I skip the malt?
You can, but you lose the distinctive dark colour and earthy taste. Can be coloured with molasses or cocoa powder (tiny bit!), but the taste will differ.

Ingredients

  • 500 g Wholegrain rye flour
  • 200 g Strong white bread flour
  • 25 g Fresh yeast
  • 400 ml Lukewarm water
  • 15 g Salt
  • 50 ml Dark syrup or molasses
  • 1 tbsp Roasted barley malt flour (optional but recommended)