Ruisleipäset - Small Rye Breads

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“These are some cute little rye rounds, I can think of so many uses for them! Normally I would have converted the recipe to U.S. measure, but since baking is a science, am leaving it in it's original metric form. From Scandi-Home, a Scandinavian cooking blog. Prep time does not include time for yeast to proof or for dough to rise.”
20 small rounds

Ingredients Nutrition


  1. Mix the yeast with flour, then stir with water. Leave, covered, for half an hour.
  2. 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.
  3. 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.
  4. Cover the sheets with clean tea towels and leave to rise well.
  5. 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.
  6. Cool on a wire rack, covered with a tea towel, before serving.

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