FINLAND – Ruisleipä (Rye bread)

DSC_7943Yes, another rye bread, but it’s quick one with no kneading. Kneading is great for the arm and shoulder muscles (I don’t have a bread machine and do this always by hand) but kneading and rising really take up some time!

  • Recipe chosen for ruisleipä
  • Cooking method: Oven


  • Faithfulness to recipe: Almost. I substituted the molasses for dark maple syrup. I also left out the fennel as I forgot about it…
  • Met expectations? Yes. 
  • Would cook again? Yes, and I did at the request of my daughter – so those are the little rye bread rolls I made for the kids.
  • The taste test rated on a score of 5: 4



  • 2 cups stone ground dark rye flour
  • 1 1/4 cups all purpose flour
  • 2 tbs baking powder
  • 1 tsp salt
  • 1 tbs dark molasses
  • 5 tablespoons unsalted butter at room temperature
  • 1 cup buttermilk ( or add 1 tablespoon of fresh lemon juice to regular whole milk to make your own)
  • 1 teaspoon whole fennel seeds or caraway seeds to taste (optional)
  • 3 large eggs


  • Preheat oven to 200C.
  • Lightly grease a loaf pan with butter.
  • In a mixing bowl, combine flours and salt.
  • Add buttermilk and eggs one at a time, softened unsalted butter, and molasses. Whisk slowly until a dough forms.
  • Add fennel seeds if using.
  • Knead for 5 minutes.
  • Put dough in loaf pan.
  • Bake for 40 minutes, or until browned on top and it starts looking like bread!
  • Cool on a wire rack.
  • This bread goes well with jam or honey on top.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s