The traditional way to make the bread is to sour the “root”dough (as we finns call it) from 2 to up to 5 days in room temperature, depending how sour you want it to be. It should not be as hard as the final bread dough, it should be more like light porridge. You just let it bubble and get more sour by adding every day some rye flour (and luke warm water if needed).

When the starter is sour enough you start by adding rye flour until it doesn´t stick to your hands. Just before it is ready you add salt and finish the kneading. From this dough you can make big or small breads or flatbreads with a hole (in Finland the bread is usually about 1/2 to 3/4 inch thick). Becouse the bread doesn´t contain any yeast, it will take time to rise, so you will need some patience (it can take even 5-7 hours). You can see when it´s risen enough, when the top of the bread has a web like pattern. Then you just bake it untill the bread “ecos” – take the bread out from the oven and knock the bottom (yes, I know, it may sound ackward), if it sounds like it is hollow, it´s ready. You´re ready!

The bread needs to “mature” few days and the taste is best after few days.

I love that you are doing this with sourdough too! I will try it for my family!

Kristin in TN

but i test this bread someday..

y – it’s all about the cheese.. or not

susan – sounds like a good idea. maybe some gravlax would be great, too.

bee – thanks! time to visit bob’s red mill, huh?

robin – food geeky sounds better than kitchen fanboy, i guess

dragon – yup yup

tom – thanks!

js – always fun to make something new. and end up with something edible.

madam – gotta have bread at all times. look who’s talking — you bake as often as I do

brooke – hope you like it!

bhags – it’s sticky and tough to handle but the results are always worth it.

andreea – glad I’m not alone.