Ingredients with Measurements:
- 2 cups rye flour
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 2 tsp salt
- 2 tsp active dry yeast
- 1 1/2 cups warm water
- 1/4 cup molasses
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook attachment
- Loaf pan
- Plastic wrap
- Oven
Step-by-step instructions:
1. In a large mixing bowl, combine rye flour, all-purpose flour, rolled oats, sunflower seeds, pumpkin seeds, flax seeds, and salt.
2. In a separate bowl, dissolve active dry yeast in warm water. Add molasses and vegetable oil and stir to combine.
3. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
4. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
5. Place the dough back into the mixing bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Grease a loaf pan with oil or butter.
8. Punch down the dough and shape it into a loaf. Place it into the greased loaf pan.
9. Cover the loaf pan with plastic wrap and let it rise for another 30 minutes.
10. Remove the plastic wrap and bake the bread for 45-50 minutes until it turns golden brown.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes.
12. Remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Cooking time: 45-50 minutes
Total time: 2 hours 30 minutes
5. Temperature:
375°F (190°C)
Serving size:
1 loaf
Nutritional information:
Calories: 200
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 390mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 3g
Protein: 6g
Substitutions for ingredients:
- Instead of rye flour, you can use whole wheat flour or spelt flour.
- Instead of all-purpose flour, you can use bread flour or whole wheat flour.
- Instead of rolled oats, you can use quick oats or steel-cut oats.
- Instead of sunflower seeds, you can use sesame seeds or poppy seeds.
- Instead of pumpkin seeds, you can use chopped nuts or dried fruit.
- Instead of flax seeds, you can use chia seeds or hemp seeds.
- Instead of molasses, you can use honey or maple syrup.
- Instead of vegetable oil, you can use melted butter or coconut oil.
Variations:
- Add 1/2 cup raisins or dried cranberries to the dough.
- Add 1 tsp cinnamon or cardamom to the dough.
- Add 1/4 cup grated Parmesan cheese to the dough.
- Top the bread with extra seeds or oats before baking.
Tips and tricks:
- Make sure the water is warm but not too hot, or it will kill the yeast.
- Knead the dough until it becomes smooth and elastic, or the bread will be dense.
- Let the dough rise in a warm place, such as a turned-off oven or a sunny windowsill.
- To check if the bread is done, tap the bottom of the loaf. If it sounds hollow, it's ready.
- Let the bread cool completely before slicing, or it will crumble.
Storage instructions:
- Wrap the bread in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
- Freeze the bread in a freezer bag for up to 3 months.
Reheating instructions:
- To reheat the bread, wrap it in foil and bake it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve it with butter or cream cheese.
- Toast the bread and serve it with jam or honey.
- Use the bread to make sandwiches or toasties.
Garnishes:
- Sprinkle extra seeds or oats on top of the bread before baking.
- Serve the bread with fresh herbs or sliced vegetables.
Pairings:
- Serve the bread with soup or salad.
- Pair the bread with cheese or cold cuts.
- Serve the bread with pickles or olives.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more flour.
- If the bread doesn't rise, check if the yeast is still active or if the dough was in a too cold place.
- If the bread is too dense, knead the dough longer or let it rise longer.
Food safety advice:
- Wash your hands and all utensils before handling the ingredients.
- Make sure the bread is cooked through before serving.
- Store the bread in a clean and dry container.
Food history:
- Finnish rye bread is a traditional bread made with rye flour, which is a staple grain in Finland.
- Rye bread has been a part of Finnish cuisine for centuries and is often served with butter or cheese.
Flavor profiles:
- Finnish rye bread has a nutty and earthy flavor from the rye flour and seeds.
- The molasses adds a sweet and rich flavor to the bread.
Serving suggestions:
- Serve the bread warm or at room temperature.
- Slice the bread thinly for a snack or appetizer.
- Use the bread as a base for open-faced sandwiches.
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Region: Finnish