| Rye %: | 50% |
| Stages: | Straight dough |
| Leaven: | Instant yeast |
| Start to Finish: | 3½ hours |
| Hands-on Time: | 30 minutes |
| Yield: | Two 1½ lb/725 g loaves |
In terms of rye baking, it can be said that Finland is where East and West meet: The breads of eastern Finland are dense, dark and sour, much like the breads of their immediate neighbors, Russia and the Baltics. To the west, the breads have more in common with the sweet, fragrantly spiced mixed-grain breads of Sweden.