A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 2 hrs 15 mins
Servings: 12
Ingredients
- 4 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 2 (.25 ounce) packages active dry yeast
- ¾ cup coarse whole wheat flour
- ¾ cup coarse whole rye flour
- 2 teaspoons salt
- 8 cups bread flour
- 2 tablespoons butter, melted
Steps
- Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
- Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
- Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
- Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.
