A traditional Finnish rye bread. Often this would be served with stews or soups - at least thats when I remember having it. Best with butter!
- Combine all ingredients, as if you were mixing for a pie crust.
- Dough will be soft.
- Roll out to about 1/2 inch thickness.
- Bake for 10 minutes at 475 degrees.
Kiitoksia paljon! Great recipe! I'm allergic to wheat, so substituted spelt flour for the white flour and baked it on parchment paper on a baking stone.
I served this bread to 600 dinner guests at our annual Scandinavian Festival in Junction City, Oregon. It was a BIG hit. Thanks!!!
With your name you must be a fellow Finn! Very interesting bread in flavor and texture. Used old fashioned oats, additional medium rye so it wouldn't be so sticky.When baking I placed it in a parchment lined pizza pan, and rolled it flat with a small pastry roller. Decreased temp. to 350* due to my pizza man being quite dark and increased baking time. Will be a regular feature in our home. Kiitos-LiisaN!!