Bread Story
In Finland, bread isn't just something served with the meal. It often is the meal. This traditional rye loaf has a deep, earthy flavour, a satisfyingly chewy crumb and a crisp, dark crust that makes it perfect with smoked fish, cured meats, cheese or simply thickly spread with salted butter.
You’ll Need
Makes 1 medium loaf
For the Dough
300g strong white bread flour
200g dark rye flour
7g fast-action dried yeast
1 tbsp dark brown sugar
2 tsp sea salt
320ml warm water
2 tbsp vegetable oil
1 tbsp black treacle
To Finish
Rye flour for dusting
1 tsp caraway seeds (optional)
Optional but Dangerous
Salted butter
Smoked salmon
Cream cheese
Pickled cucumber
Mature Cheddar
Smoked ham
Method
In a large bowl, combine the strong white flour, rye flour, yeast, brown sugar and sea salt.
Mix together the warm water, vegetable oil and black treacle until fully combined.
Pour the liquid into the dry ingredients and mix until a firm dough forms.
Knead for 8–10 minutes until smooth. Rye dough will remain slightly denser than white bread dough.
Cover and leave to rise for about 1 hour, or until increased in size by roughly half.
Shape into a round or oval rustic loaf and place onto baking paper.
Leave to prove for another 30 minutes.
Dust generously with rye flour and lightly score the top with a sharp knife. Sprinkle over the caraway seeds if
using.
Preheat the air fryer to 180°C.
Air fry for 24–28 minutes, until the crust is a deep golden brown and the loaf sounds hollow when tapped
underneath.
Transfer to a wire rack and allow to cool completely before slicing.