Ruisleipäset - Small Rye Breads
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
20 small rounds
ingredients
- 500 ml warm water (42C)
- 220 g rye flour
- 10 g dry yeast
- 2 teaspoons salt
- 1 tablespoon treacle (dark syrup)
- 165 g rye flour (+50g)
- 130 g wheat flour
directions
- Mix the yeast with flour, then stir with water. Leave, covered, for half an hour.
- Add salt and treacle and add the flour, stirring continuously. Turn the dough to a floured surface and lightly knead to form a soft dough. You may need to incorporate an extra 50g flour here.
- Divide the dough into equal sized pieces and roll each piece into a ball. Transfer the portions to baking sheets lined with baking paper. Flatten each ball to a disk, about 3/4 inch thick, and prick with a fork.
- Cover the sheets with clean tea towels and leave to rise well.
- Preheat the oven to 400°C Sprinkle the bread with little water just before baking. Bake the breads for about 10 minutes or until the base has browned and sounds 'hollow' when tapped.
- Cool on a wire rack, covered with a tea towel, before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!