Traditional Finnish Rye Bread (Reikäleipä)

Introduction

There's something deeply rooted and profoundly satisfying about traditional Finnish rye bread, or *reikäleipä* as it's known in its homeland. This ancient bread represents the heart of Finnish baking—a testament to the country's ability to create nourishing, long-lasting sustenance from simple, wholesome ingredients.

Born from centuries of Nordic tradition, this bread tells the story of a culture that understood the value of patience and the power of fermentation long before these became culinary buzzwords. The distinctive flat, round shape with its characteristic center hole speaks to practical Finnish ingenuity—historically, these loaves were strung on poles and stored in the rafters, where they would keep for months through the long Nordic winters.

What makes this bread truly exceptional is its deep, earthy flavor that can only come from whole grain rye and the slow magic of sourdough fermentation. The crumb is dense yet tender, with a complexity that develops over the eight-hour rise. Each bite delivers the nutty richness of freshly ground rye flour, balanced by the gentle tang of natural fermentation—flavors that seem to capture the essence of the Finnish forest floor.

This is bread in its most honest form: deeply nourishing, wonderfully satisfying, and connected to generations of Finnish bakers who understood that good bread, like all good things, cannot be rushed. The long fermentation not only develops flavor but also makes the nutrients more bioavailable, creating a loaf that sustains both body and spirit.

The traditional method requires patience—an 8-hour rise that allows the wild yeasts in sourdough starter to work their magic. But for those without an established starter, we've included an alternative approach using commercial yeast that still honors the essential character of this remarkable bread.

This bread embodies the Finnish philosophy of *sisu*—quiet strength and endurance. Each loaf represents not just sustenance, but a connection to centuries of Nordic baking wisdom, patience, and the understanding that the best things in life are worth waiting for.

Ingredients

• 500g whole grain rye flour (preferably freshly ground)
• 450g filtered water (room temperature)
• 80g active rye sourdough starter (100% hydration)
• 10g fine sea salt
• Extra rye flour for dusting

Instructions

1. In a large nonmetallic bowl, whisk together the sourdough starter and water until well combined. Add the rye flour and salt, stirring vigorously with a wooden spoon to create a thick, wet batter-like consistency.

2. Cover the bowl with a damp tea towel and let rest for 30 minutes to allow the flour to fully hydrate.

3. With wet hands, perform 10 stretch and folds, working the dough into a rough round shape in the bowl. The dough will be sticky and soft.

4. Cover and place in a warm spot (around 24°C/75°F) for 8 hours. The dough should increase in size by about 50% and develop a slightly tangy aroma.

5. Turn the risen dough onto a well-floured surface. With floured hands, divide into two equal portions and gently shape each into a ball, then flatten into round discs about 2cm thick and 20cm in diameter.

6. Create a hole about 4cm in diameter in the center of each disc using your thumb or the handle of a wooden spoon. The hole should go completely through the bread.

7. Using a fork or toothpick, poke holes evenly across the entire surface of each loaf, spacing them about 2cm apart to prevent large air bubbles.

8. Transfer shaped loaves to parchment-lined baking sheets. Cover lightly with a tea towel and proof for 45-60 minutes, until slightly puffed.

9. Preheat oven to 220°C (425°F). Place a shallow pie pan filled with hot water on the bottom rack to create steam.

10. Bake for 35-40 minutes, until loaves sound hollow when tapped on the bottom and have developed a deep brown color.

11. Let the bread rest on a cooling rack for at least 1 hour before serving. The bread will continue to develop flavor as it cools.

Additional Notes