Mini finnish rye breads

Mini finnish rye breads

ruisliepa

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

These are very good served as simple but super-healthy open sandwiches with cheese or salmon on the day they are baked, but also great toasted the next morning and eaten with cheddar or marmalade: a Scandi-Anglo crossover. Rye does contain gluten but, nevertheless, this bread is easy on the digestion for those who have a wheat intolerance.

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
15g fresh yeast
200ml lukewarm water
200ml cold buttermilk
100g stoneground rye flour

Day 2

Quantity Ingredient
400ml lukewarm water
10g fresh yeast
600g stoneground rye flour, plus more to dust
10g salt

Method

  1. Day 1

    Crumble the yeast into the lukewarm water in a large bowl, then mix in the buttermilk and rye flour. Cover with cling film and leave the bowl overnight at room temperature.
  2. Day 2

    Pour the lukewarm water into another large bowl, then crumble in the yeast and add the buttermilk mixture from Day 1. Mix well, then add the flour and salt. Now start kneading with your hands in the bowl. It is very sticky, the idea is just to work the flour into the dough. Cover with cling film and leave for four hours at room temperature.

    Now flour your hands very well with rye flour and make 20 small flat breads, each about 8cm in diameter, from the dough. Place them on baking trays lined with baking parchment, cover with tea towels and leave to rise in a warm place for 30 minutes. Preheat the oven to 200°C. Now prick lots of holes in the breads with a skewer, brush with water and bake for 30 minutes. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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