| 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.