Saliha
Well-known member
Rye bread is naturally health enhancing. The health enhancement of rye is based on the rye fibre. There are general clinical studies of the benefits of rye fibre for health in Finland. The main benefits of rye fibre and whole-grain products in the diet are:
• helps stabilize blood sugar levels
• helps in weight control
• minimizes the risk of heart diseases
• lowers the risk of some cancers
• improves gut function.
Finnish rye bread is whole-grain - in other words, the whole grain gets milled. This makes Finnish rye bread extremely healthy and rich in fibre, and it also distinguishes it from rye bread made in other countries.
1 dl (0.42 cup) root of dough* (see note)
1 liter (1 quart) water
1 kg (2.2 lb) rye flour
1 - 1 1/2 tablespoon salt
*Note: How to make root of the dough:
3 dl (1 1/4 cups) water
1 tablespoon skim milk
5 dl (2 cups) rye flour
1. Boil the water and let it boil for 10 minutes without the lid.
2. Cool water with a towel. Add skim milk. Mix the liquid 1 dl (0.42 cup) of rye flour. Cover with a cloth and let sit at room temperature.
3. Add to root of the doughn 1/2 - 1 dl (1/4 - 0.42 cup) rye flour, during 5 to 7 days, mix in the same. The root of the dough starts smell of acidic and seethe.
That root of the dough replaces yeast. Rest of it you can keep in the freezer and use later.
1. Soak the dough just lukewarm water. Whisk half of the rye flour to the water, cover with the towel and leave the rest of the flour to room temperature the next day. Leave the dough to the room temperature to the next day.
2. Add the salt and the next day the rest of the rye flour. Knead the dough well until it is a tough and solid. This is quite heavy work.)
3. Let the dough rise under a towel doubled (2 to 6 hours). Time depends on the quality of the root and on the room temperature.
4. Baked 2 to 4 round, high, conical bread. Take from the dough 1 to 2,5 dl (0.42 to 1 cup) for the next baking (store in the freezer).
5. Raiseunder the towel the 1 - 6 hours. The bread begins to disperse from the surface.
6. Prick the bread with a fork. Bake at 250 degrees C / 482 degrees F for 40 minutes, then at 180 degrees C / 356 degrees F for 50 minutes. The bread is done when the bottom boom by tapping it with your finger.
(Source: Martti Blåfield, Ohtola)
Making rye bread by this recipe takes totally about one week. If you don´t have all that time to wait your bread, you can also try this faster version (but remember - we call it as "fake" rye bread
).
"Fake" rye bread
3 loaves
Time: 1 h 45 mins + leavening time 1 h
8 dl / 3 1/3 cups water
25 g fresh yeast
2 dl / bag / a scant cup mashed potato powder
½ dl / 1/5 cup molasses
(1 tsp caraway)
ca 15 dl / ca. 6 1/3 cups rye flour
(2 tablespoon salt if you desire)*
Warm the water to a room temperature (or a little warmer if you're using dry yeast). Crumble the yeast in the water. Add the mashed potato powder, molasses and the caraway (I used ground) (and salt). Mix well.
Knead in as much of the rye flour that the dough becomes soft and is not sticking in your hands anymore.
Cover the bowl with a towel and let the dough leaven for about an hour in a warm place.
Divide the dough into three. Form the pieces as loaves, place them on a baking sheet covered with baking parchment and leaven for 40 minutes.
Sprinkle the top of the loaves with flour and bake in the middle of the oven in 225 C / 110 F for 40 minutes. Cool on a rack covered with a towel.
*Adding salt is my recommendation, not in the original recipe.
Source: http://heart-of-chocolate.blogspot.fi/2010/10/fake-rye-bread.html
Image: http://www.iltasanomat.fi/terveys/art-1288392661796.html
• helps stabilize blood sugar levels
• helps in weight control
• minimizes the risk of heart diseases
• lowers the risk of some cancers
• improves gut function.
Finnish rye bread is whole-grain - in other words, the whole grain gets milled. This makes Finnish rye bread extremely healthy and rich in fibre, and it also distinguishes it from rye bread made in other countries.
1 dl (0.42 cup) root of dough* (see note)
1 liter (1 quart) water
1 kg (2.2 lb) rye flour
1 - 1 1/2 tablespoon salt
*Note: How to make root of the dough:
3 dl (1 1/4 cups) water
1 tablespoon skim milk
5 dl (2 cups) rye flour
1. Boil the water and let it boil for 10 minutes without the lid.
2. Cool water with a towel. Add skim milk. Mix the liquid 1 dl (0.42 cup) of rye flour. Cover with a cloth and let sit at room temperature.
3. Add to root of the doughn 1/2 - 1 dl (1/4 - 0.42 cup) rye flour, during 5 to 7 days, mix in the same. The root of the dough starts smell of acidic and seethe.
That root of the dough replaces yeast. Rest of it you can keep in the freezer and use later.
1. Soak the dough just lukewarm water. Whisk half of the rye flour to the water, cover with the towel and leave the rest of the flour to room temperature the next day. Leave the dough to the room temperature to the next day.
2. Add the salt and the next day the rest of the rye flour. Knead the dough well until it is a tough and solid. This is quite heavy work.)
3. Let the dough rise under a towel doubled (2 to 6 hours). Time depends on the quality of the root and on the room temperature.
4. Baked 2 to 4 round, high, conical bread. Take from the dough 1 to 2,5 dl (0.42 to 1 cup) for the next baking (store in the freezer).
5. Raiseunder the towel the 1 - 6 hours. The bread begins to disperse from the surface.
6. Prick the bread with a fork. Bake at 250 degrees C / 482 degrees F for 40 minutes, then at 180 degrees C / 356 degrees F for 50 minutes. The bread is done when the bottom boom by tapping it with your finger.
(Source: Martti Blåfield, Ohtola)
Making rye bread by this recipe takes totally about one week. If you don´t have all that time to wait your bread, you can also try this faster version (but remember - we call it as "fake" rye bread
)."Fake" rye bread
3 loaves
Time: 1 h 45 mins + leavening time 1 h
8 dl / 3 1/3 cups water
25 g fresh yeast
2 dl / bag / a scant cup mashed potato powder
½ dl / 1/5 cup molasses
(1 tsp caraway)
ca 15 dl / ca. 6 1/3 cups rye flour
(2 tablespoon salt if you desire)*
Warm the water to a room temperature (or a little warmer if you're using dry yeast). Crumble the yeast in the water. Add the mashed potato powder, molasses and the caraway (I used ground) (and salt). Mix well.
Knead in as much of the rye flour that the dough becomes soft and is not sticking in your hands anymore.
Cover the bowl with a towel and let the dough leaven for about an hour in a warm place.
Divide the dough into three. Form the pieces as loaves, place them on a baking sheet covered with baking parchment and leaven for 40 minutes.
Sprinkle the top of the loaves with flour and bake in the middle of the oven in 225 C / 110 F for 40 minutes. Cool on a rack covered with a towel.
*Adding salt is my recommendation, not in the original recipe.
Source: http://heart-of-chocolate.blogspot.fi/2010/10/fake-rye-bread.html
Image: http://www.iltasanomat.fi/terveys/art-1288392661796.html
My not so perfect English again?
Sorry that my English isn´t enough good sometimes... I try to improve it. I can imagine how awful "wrong writed" mother tongue might sounds (I have worked before a teacher of my language to the immigrants). 
