Traditional sweet rye bread made in the whole coastal area of Finland.
dark syrup/light molasses
rye beer malt
Warm your liquid. Add in the dry yeast and syrup. Stir around.
Add in the malt, bran, rye flour, and salt. Stir. Then add your wheat flour.
Pour your batter into the forms so it is evenly divided. Let it rest for 1-1,5 hours until about double in size.
Bake your bread on the lower rack. After one hour brush your loaves with a syrup-water mixture on the surface. Continue baking.
Let your loaves cool down before removing from the loaf pans and cutting them. They are best served the next day.
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Serve this for example with Finnish salmon soup
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