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Finland

Halme Bakery’s Ring Rye/Ruisreikäleipä (Finland)

Rye %: 91%
Stages: Sponge, Final dough
Leaven: Rye sour culture, Instant yeast
Start to Finish: 17-21 hours
Hands-on Time: 30-40 minutes
Yield: Two 1¼ lb/575 gram loaves + two 2¾ oz/50g rolls

During the 2019 Rye Tour to Finland and Latvia, our guide in Helsinki, sourdough baker and author Eliisa Kuusela, arranged a visit – actually two (of which more in a bit) – to Leipomo Halme, a 120 year-old bakery in Espoo, about 30 minutes northwest of central Helsinki. Keep Reading

Finnish Malt Bread/Mallas Leipää

Rye %: 51%
Stages: Scald, Final dough
Leaven: Instant yeast
Start to Finish: 4-4½ hours
Hands-on Time: 30 minutes
Yield: Three 1¾ lb/800 g loaves

One of the breads I discovered on Baltic Rye Tour 2018 was this simple and lovely Finnish malt bread. I first tasted it at the Wi-Box Bakery in Raseborg, on Finland’s southwestern coast, where Swedish influence is very strong. It was an immediate hit, not just with me, but with all 18 members of our jolly band of bread nerds. Keep Reading