• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MNK.

  • About
  • Recipes
  • Travel
    • My “Secret” Oslo
    • Oslo
    • Copenhagen
  • Work with me!
  • Instagram

Hapanleipä | Finnish Sour Bread

March 2, 2018 By Therese 2 Comments

Hapanleipä | Finnish Sour Rye Bread

There is a rich history of breads in the Nordic region- it is what we lived off for centuries and it’s still a big part of our lives. In Norway we tend to need at least one bread meal a day- we’re abit quirky that way.

Finnish Rye Bread varies from other Nordic breads because they use coarse rye flour- whereas others often tend to use a mixture of several flours. Hapanleipa is often made as a flat cake rather than the typical loaf or bread tin.

This Finnish Rye Bread has a typical hole in the middle- this was used to hang it up in the roof in the old days as a way to preserve them and keep rats away from eating it all. This is also a sour kind of rye bread, where they spend several days making a sourdough- ish mixture. This gives for a subtle yeast- taste in the bread which makes it rather recognizable.

The traditional recipe only calls for quality rye flour and salt. More modern recipes includes spices, syrup and perhaps a little wheat flour to obtain some of the properties gluten provides. To sour properly, the flour should be organic and as little processed as possible.

This is a dense rye bread, perfect for salmon, herring or aromatic cheese

Print

Hapanleipä | Finnish Sour Bread

Yield 2 bread

Ingredients

Day 1:

175 ml water

5 g fresh yeast

120 g coarse rye flour

Day 2:

220 g coarse rye flour

330 ml water

Day 3:

330 g coarse rye flour

10 g salt

Instructions

Day 1:

  1. Mix water and yeast in a bowl.
  2. Add the flour and blend well.
  3. Let sit at room temperature over night, without covering.

Day 2:

  1. Add the rye flour and water to the bowl and mix well.
  2. Cover and leave over night.

Day 3:

  1. Check the dough to make sure you have an active fermentation process going.
  2. If it’s frothing and taste fresh and acidic- you’ve got it!
  3. Add the salt and the rest of the flour and transfer to a food processor or anything that you can knead bread with (you’re hands are fine, but it takes a bit of work).
  4. Knead for at least 20 minutes on medium speed.
  5. Cover and let rise until double the size – about 40 minutes.
  6. Transfer the dough to a floured work counter and divide into to pieces.
  7. Shape them into round cakes with a hole in the middle – about 4 cm wide.
  8. Cover and let rise once again for around 30 minutes.
  9. Bake in the oven at 200 degrees celcius for 30 – 40 minutes.

Recipe and method : “The Nordic Cook Book” p. 504

Related

Filed Under: Baked, Finland, Recipes Tagged With: bread, finnish, flat bread, nordic, scandinavian

Previous Post: « Guest post: Cashew Kitchen’s guide to Södermalm, Stockholm
Next Post: Pisket urtesmør | Whipped Herb Butter »

Reader Interactions

Comments

  1. thesnowwoman

    March 2, 2018 at 13:33

    This recipe is great! I love the history behind it too.

    Reply
    • Therese

      March 2, 2018 at 13:57

      Thanks 🙂 the herb butter is especially good with this bread!

      Reply

Leave a Reply Cancel reply

Primary Sidebar

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Social

  • View mynordickitchen’s profile on Facebook
  • View hi.tessa’s profile on Instagram
  • View Mynordickitchen’s profile on Pinterest
  • YouTube

Instagram

It’s the little moments ✨Iced coffee with @go_vegan_nordic
Do you miss me, summer? ☀️
My favorites so far!
One of my favorites ✨
Want to land a brand deal? 🤭 Do the work for them!
Roadtrips ❤️

Nordic Cuisine

The best way to understand the Nordic region’s food culture is more than a trip to Ikea- it’s understanding our traditions, our nature and our people.

Nordic cuisine has never been extravagant, nor has it been fancy- it can best be described with the words of my favorite cafe in Oslo; “By serving a simple slice of waffle with strawberry jam and brown cheese with a cup of coffee on the side”. Nordic cuisine is known to be simple and with few ingredients- ingredients from the areas where we live and the lands surrounding us- like the woods, the sea, the mountains and the fjords. A blend between fresh, seasonal and preserved flavors- often put in jars and stored away in a dark pantry somewhere on a farm- only to be enjoyed and devoured throughout the seasons.

Food is one of the most important things we have in life- and we should all have enough knowledge about food to be able to live a long and happy life. It should not be a burden- nor should it be boring. Food should be something that makes you thrive to be able to live the life you want, it should bring people together in the most wonderful way and last but not least- it should be fun.

Categories

Footer

Categories

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...