Ruisleipa

Ruisleipa, Step by Step

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1. Mix 300 g of the rye flour, the lukewarm water, yeast, yoghurt and honey and leave to stand for 30 minutes.

   Mark done Start 30 min timer

2. Stir in the remaining rye flour, the white flour and the salt to a thick, sticky dough.

   Mark done

3. With wet hands shape into a flat round on a lined tray. Cover and leave to rise for 90 minutes.

   Mark done Start 90 min timer

4. Heat the oven to 220°C / 430°F. Prick the surface with a fork, brush with water and dust with rye flour.

   Mark done

5. Bake for 40 minutes until the loaf sounds hollow. Wrap in a damp cloth to cool.

   Mark done Start 40 min timer

Small Things That Help

• Do not knead the sticky dough.
• Wet your hands to shape it.
• Slice only when completely cold.

What to Serve with Ruisleipa

• Butter and cheese
• Smoked salmon
• Pea soup

Keeping and Reheating

Keeps for 5 days wrapped. Freeze sliced for 2 months.

Ruisleipa FAQ: Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.