Hapanleipa finnish sour rye recipe

Hapanleipa (Finnish Sour Rye) recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Hapanleipa, also known as Finnish sour rye bread, is a traditional recipe that has been passed down through generations in Finland. This hearty and flavorful bread is made using a sourdough starter, which gives it a distinct tangy taste. The process involves fermenting the dough for several days, resulting in a dense and moist texture. Hapanleipa is perfect for those who appreciate the unique flavors of rye bread and enjoy the art of bread-making.

Keywords: Hapanleipa, Finnish, sour rye bread, traditional recipe, sourdough starter

Hapanleipa finnish sour rye recipe details

Hapanleipa finnish sour rye recipe, recipe Rating: 4.6
Number of votes:113

Ingredients:

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)

Instructions:

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