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