Hapanleipa (finnish sour rye)
Hapanleipa (Finnish Sour Rye)
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 10 cups rye flour (the coarser, the better)
- 1 cup sprouted rye berries
- 4 cups water
- 1 cup bread flour
- 1 cup rye flakes
- 1 cup cracked rye or a multi-grain mix
- 4 Tablespoons cocoa (optional)
- 4 Tablespoons postum
- 1 Tablespoon salt
- 2 packages yeast
- corn meal (for pans)
Mix 3 cups rye flour and the sprouted rye berries with 4 cups warm water and a pinch of sugar. Cover tightly with plastic wrap; let stand at room temperature until very bubbly and sour, about 24 hours.
Let yeast soften in 1/4 cup warm water (110 degrees for regular yeast, higher for quick yeast) for 5 minutes. Stir into sour mixture along with the bread flour, rye flakes, cracked rye, cocoa and about 6 cups of rye flour. Turn dough out onto a board coated with rye flour and knead until smooth, about 10 minutes, adding flour as required to prevent sticking. Dough will be soft. Replace dough in a clean greased bowl, turning to coat all sides, then cover bowl with plastic wrap and put in a warm place to raise (about 2 to 3 hours, this is very lazy dough and does not puff up very much). Divide dough into 4 equal pieces. Pat each into a round about 1/5 inch thick and 8 inches across. Using a floured 1-1/2 to 2-inch cutter (or small glass) make a hole in center of each. Prick with the tines of a fork as you would cut a pie.
Place rings and centers on brown paper covered pans that have been sprinkled with corn meal, brush with postum dissolved in a little water, cover and let raise about 1 hour. Bake in a 425-degree oven for about 25 minutes until bottom sounds hollow when tapped. Cover well with towel for 10 to 15 minutes to soften as they cool. Serve warm, cool, or tightly wrap and freeze. This bread keeps very well and is a superior heavy rye.
Makes:4 flat loaves
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