Finnish Rye
Preparation time
Cooking time
Total time
You will need some rye sourdough starter for this recipe. You need a 500 gr loaf tin. Placing the loaft in the tin makes it far easier to tell it is ready. A shower cap makes an ideal cover for the bread whilst it is proving but a plastic bag will do equally well.
Recipe type: Bread
Cuisine: Scandinavian
Serves: 1
  • 35 g rye sourdough starter
  • 100 g dark or light rye flour
  • 185 g white or spelt flour plus extra for dusting
  • 80 g water
  • 100 g milk
  • 50 g malt syrup (I used malt extract)
  • 6 g salt
  • butter or oil for greasing the tin.
Day 1
  1. Measure the sourdough starter into a large bowl and return any remaining starter to the fridge
  2. Add 25gr rye flour, 35 gr wheat or spelt flour and 30 gr water. Stir and cover with cling film and leave on the counter for around 8 hours or overnight.
Day 2
  1. Add the remaining ingredients to the refreshed sarter and knead well for 10 minutes
  2. Grease the baking tin
  3. With wet hands, pick up the dough and shape it into a small brick, then gently place it into the tin. Flour the top heavily
  4. Cover with a shower cap (or place in a plastic bag) and leave to rise for 3 to 5 hours until it has nearly filled the tin.
  5. Preheat the oven to 220C. Place the dough in the ovven and bake for 10 minutes. Reduce the heat to 200C and bake for a further 30 minutes.
  6. Remove from the tin and leave to cool completely.
Recipe by Edinburgh Foody at