Finn Bread in Honor of Bertha Maki & Aili Nevala

“At every celebration there was always a round loaf or two of this bread. My Finnish "Aunt Bertha" and then Aili always provided this sustaining wonder. It is very filling and makes wonderful toast!”
1hr 50mins
6 loaves

Ingredients Nutrition


  1. Make yeast mixture in a large glass bowl.
  2. The sugar will "proof" the yeast. It will bubble. Stir a few times to make sure it is all dissolved.
  3. In a very large bowl, mix the batter mixture and add the yeast mixture to it.
  4. Stir and mix well.
  5. To make the dough add flour 1 cup at a time and mix inches The dough should be stiff and not stick to your hands. Note: This may take more flour than is stated. Depends on where you live and your altitude. Make sure the dough is stiff.
  6. Rub 1 tbsp margarine inside a large bowl; place dough in bowl, cover with a moist warm cloth and let rise until double. It takes about 1 hour. Do not put in a draft or cold kitchen.
  7. Punch down and let rest for about 10 minutes.
  8. Spray Pam into round cake pans. This makes 6 round loafs. Cut the dough into 6 equal portions. Form round loafs with your hands.
  9. Place in the cake pans. Prick with a fork across the top of the dough about 4 times.
  10. Let set 15 to 20 minutes.
  11. Preheat oven to 375°F.
  12. Bake about 35 minutes. Until the round loaves are light brown and tops are firm.
  13. Option: You may brush the tops of the loaves with an egg wash which is one beaten egg and 1 tsp water after the bread has cooked for about 25 minutes.
  14. When cool, this bread can be double wrapped and frozen.

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