Finnish Ruis Bread Recipe Easy Step-by-Step Guide

Ruis bread, or Finnish rye bread, is a hearty staple that has been cherished in Finland for centuries. Known for its dense texture, deep flavor, and slightly tangy taste, this bread is a perfect companion to everything from butter and cheese to smoked fish and hearty stews.

Unlike typical wheat breads, Finnish ruis bread relies heavily on rye flour, which not only imparts its distinctive flavor but also provides a wealth of nutrients and fiber. Baking this bread at home might seem intimidating, but with the right recipe and a little patience, you can create an authentic, rustic loaf that fills your kitchen with an irresistible aroma and delights your taste buds.

Whether you’re a baking novice or a seasoned bread maker looking to try something different, this Finnish ruis bread recipe will guide you through the process with clear instructions and helpful tips. Get ready to experience a true taste of Finnish tradition!

Why You’ll Love This Recipe

This Finnish ruis bread recipe is beloved for several reasons. First, it uses simple, wholesome ingredients that come together to create a bread with a unique earthy flavor and a satisfyingly dense crumb.

It’s also naturally gluten-lean, making it a great choice for those looking to diversify their bread choices beyond wheat.

The recipe is straightforward and requires minimal hands-on time, allowing the dough to ferment and develop flavor slowly for an authentic taste. Plus, baking your own ruis bread means you control the ingredients — no preservatives or additives, just pure, honest bread.

Finally, this bread pairs beautifully with a variety of dishes and is incredibly versatile. It’s perfect for breakfast, lunch, or as a snack, giving you a delicious way to enjoy rye’s nutritional benefits.

Ingredients

• 3 cups (360g) rye flour
• 1 cup (120g) whole wheat flour
• 2 teaspoons salt
• 2 teaspoons dry active yeast
• 1 ¾ cups (420ml) warm water (about 110°F / 43°C)
• 1 tablespoon molasses or dark honey
• 2 tablespoons melted butter or vegetable oil (optional for softness)
• 1 teaspoon caraway seeds (optional but traditional)

Equipment

• Large mixing bowl
• Wooden spoon or dough hook attachment for a stand mixer
• Measuring cups and spoons
• Kitchen scale (optional but recommended)
• Loaf pan (8×4 inches) or baking sheet
• Clean kitchen towel or plastic wrap
• Oven
• Cooling rack

Instructions

1. Activate the yeast: In a small bowl, combine the warm water with the molasses (or honey) and sprinkle the yeast over the top. Stir gently and let it sit for about 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the rye flour, whole wheat flour, salt, and caraway seeds if using. Rye flour doesn’t develop gluten like wheat flour, so don’t expect a light, airy dough.
3. Combine wet and dry ingredients: Pour the yeast mixture and melted butter or oil into the dry ingredients. Stir with a wooden spoon or use a stand mixer with a dough hook until all the flour is hydrated and a sticky, shaggy dough forms.
4. First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for about 1 to 1 ½ hours. The dough will not double in size like wheat dough but should become puffier and slightly domed.
5. Shape the loaf: Generously flour your hands and a work surface. Turn the dough out and shape it into a rough oval or place it directly into a greased loaf pan. The dough will be sticky and dense—this is normal.
6. Second rise: Cover the shaped dough and let it rise again for 30 to 45 minutes. It will rise modestly but should feel soft and springy to the touch.
7. Preheat your oven: Set your oven to 425°F (220°C) about 20 minutes before baking to ensure it’s thoroughly heated.
8. Bake the bread: Place the loaf on the middle rack and bake for 20 minutes at 425°F (220°C). Then reduce the temperature to 350°F (175°C) and bake for an additional 25 to 30 minutes. The bread is done when it sounds hollow when tapped on the bottom and has a firm crust.
9. Cool completely: Remove the bread from the pan and transfer it to a cooling rack. Let it cool completely before slicing to allow the crumb to set properly.

Tips & Variations

For a deeper rye flavor, try fermenting the dough overnight in the refrigerator after the first rise.

• Use freshly milled rye flour if possible, as it has a richer flavor.
• Adding a tablespoon of sourdough starter or a teaspoon of vinegar can enhance the tanginess typical of traditional Finnish ruis bread.
• Try mixing in toasted rye flakes or seeds for extra texture and flavor.
• If you prefer a softer crust, brush the loaf with melted butter immediately after baking.
• For a sweeter version, increase the molasses slightly, but remember that traditional ruis bread is typically more savory and tangy.

Nutrition Facts

Serving Suggestions

Finnish ruis bread is incredibly versatile. For a classic Nordic snack, spread a thick layer of butter and top with slices of cheese or cold smoked salmon.

It’s also fantastic with hearty soups and stews, where its robust flavor complements savory dishes.

Use it as a base for open-faced sandwiches topped with egg, herring, or fresh vegetables. Because of its density and rich flavor, it pairs well with strong cheeses like aged gouda or blue cheese.

And don’t forget breakfast! Toast a slice and spread with fruit preserves or honey for a simple, satisfying start to your day.

Conclusion

Baking Finnish ruis bread at home is a rewarding endeavor that connects you with centuries of Nordic baking tradition. Its dense texture and distinct rye flavor make it stand out from everyday breads, offering both nutritional benefits and a unique taste experience.

This recipe is approachable for bakers of all skill levels, requiring minimal ingredients and equipment, yet delivering a loaf that tastes deeply authentic. With a bit of patience during fermentation and baking, you’ll be rewarded with a beautiful, rustic loaf that fills your home with warmth and invites you to slow down and savor each bite.

Enjoy experimenting with this recipe and pairing your ruis bread with your favorite toppings and meals. It’s truly a versatile bread that deserves a spot in your baking repertoire.

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