Finnish Dark Rye Bread

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A dense, moist loaf with a glossy dark crust and a tender, faintly sweet crumb. Finnish dark rye bread is traditionally enjoyed with smoked salmon, herring, or a thick layer of butter.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 4 gFat
• 2 gSaturated Fat
• 47 gCarbs
• 5 gFiber
• 8 gSugar
• 7 gProtein
• 290 mgSodium
• 320 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the wet mixture

• 2 1/4 tsp (1 packet) active dry yeast
• 1/2 cup warm water (110°F / 43°C)
• 1 cup buttermilk, room temperature
• 1/3 cup dark molasses
• 3 tbsp unsalted butter, melted
• 2 tsp fine sea salt

For the dough and pan

• 2 tbsp caraway seeds
• 3 cups dark rye flour
• 2 cups bread flour, plus more for kneading
• 1 tbsp cornmeal, for dusting the pan

Directions

1. In a large mixing bowl, sprinkle the yeast over the warm water and let stand 5 to 10 minutes until foamy and aromatic.
2. Whisk in the buttermilk, molasses, melted butter, and salt until well combined.
3. Stir in the caraway seeds, then add the rye flour and bread flour 1 cup at a time, mixing with a wooden spoon until a stiff, tacky dough comes together.
4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding small amounts of bread flour as needed, until the dough is smooth and elastic.
5. Shape into a ball, place in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until nearly doubled.
6. Grease a 9×5-inch loaf pan and dust with cornmeal. Punch the dough down, shape into a tight oval loaf, and place seam-side up in the pan.
7. Cover loosely and let rise again for 45 to 60 minutes, until the dough crests about 1 inch above the rim of the pan.
8. Bake at 375°F (190°C) for 45 to 55 minutes, until the crust is deep mahogany and the loaf sounds hollow when tapped (internal temperature 200°F / 93°C).
9. Cool in the pan for 10 minutes, then turn out onto a wire rack. Wrap in a clean tea towel and let rest overnight for the easiest slicing and best flavor.

Cook’s Notes

• For a more authentic tang, replace 1/4 cup of the buttermilk with 1/4 cup of an active rye sourdough starter and increase the first rise to 2 hours.
• Brush the hot crust with a little extra melted butter straight from the oven for a glossy, bakery-style finish.
• Do not skip the overnight rest; rye flavor deepens and the crumb sets for cleaner slicing.
• Store tightly wrapped in plastic at room temperature for up to 5 days, or slice and freeze up to 3 months.

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