A very delicious Finnish flatbread made with wheat and rye flours Cream of rye cereal can be used in place of the rye flour if coarse ground is not available This recipe makes 4 to 5 flatbreads
Prep Time
2 hrs 20 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
In a large bowl
stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy
about 5 minutes.
Stir in the salt
whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic
about 10 minutes. Place in an oiled bowl
turning to coat. Set aside to rise until doubled in size
about 1 hour.
Punch down the dough and divide into 4 or 5 portions. Form each one into a ball
and let rise again until doubled
about 20 minutes.
Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled
20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
Bake for 20 minutes in the preheated oven
or until browned on the top and bottom. Brush the tops with butter while still warm.