Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey.
Note: Stone ground dark rye flour is available from Bob's Red Mill.
adapted from Scandinavian Classic Baking
1 cup stone ground dark rye flour (see note)
1 1/4 cups (6 1/4 ounces) all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, diced
1 cup buttermilk
Adjust oven rack to middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
In the bowl of a food processor combine rye flour, flour, baking powder, and salt and pulse five times to combine. Add butter and pulse until it is the size of peas, about another 5 pulses. Add buttermilk and pulse until dough comes together into a ball.
Shape dough into an 8-inch round. Bake until brown, about 40 minutes.
food processor or pastry cutter, baking sheet, parchment paper
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||16%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|