Rye Bread from Finland


A soft and mellow rye bread.

This is a recipe from Finland.

This recipe contains the following types of ingredient: plants and fungi.


200 g
Doves Farm Organic Rye Flour
250 g
Doves Farm White Bread Flour
10 gm
dried yeast granules
10 to 20 ml
Zaytoun FAIRTRADE olive oil
10 g
to taste
FAIRTRADE freshly ground black pepper
20 g
Traidcraft Muscovado sugar



Measure the flours, yeast, sugar and salt and a good grind of black pepper into large mixing bowl and stir briefly. Add 15 ml of the oil and then gradually add the warm water, stirring with a wooden spoon, and when that becomes difficult use floured hands, to form first a shaggy mess and then a ball of dough that holds together.

The dough should be moist but not sticky to touch, achieved by adding a little more water or white flour as necessary. Smear a little oil on the dough ball and allow to rise in a warm place for about 90 minutes, until well risen.

When risen, shape the dough for the oven into a round or an oblong, and place on an oiled baking tray.

Allow to rise again for a further 30 minutes and in the meantime pre-heat the oven to gas mark 5 (190 °C; 375 °F).


Bake for 40 minutes in the center of the oven and then remove the baking tray and bake for a further 5 minutes.

Test for "hollowness" by tapping the bottom, when the loaf sounds hollow it is finished.

The difficult stage

Place the hot loaf on a wire rack and allow to cool before slicing.


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