Hapanleipä | Finnish Sour Bread

Yield 2 bread


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


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 by MNK. at