Finnish Rye Bread (Suomalaisruisleip )

To serve this loaf, cut it into wedges, and spread with butter or soft, mild cheese.


  • 1 package active dry yeast
  • 1 1/4 cups warm water* (105 to 115 degrees F)
  • 1 tablespoon packed brown sugar
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons salt
  • 1 1/4 cups medium rye flour
  • 1 1/2 to 2 cups all-purpose flour
  • Butter or margarine, softened


  1. Dissolve yeast in warm water in large bowl.
  2. Stir in brown sugar, oil, salt and 1 cup of the rye flour. Beat until smooth.
  3. Stir in enough all-purpose flour to make the dough easy to handle.
  4. Turn dough onto surface that has been sprinkled with the remaining rye flour.
  5. Cover; let rest 10 to 15 minutes.
  6. Knead until smooth and elastic, about 5 minutes.
  7. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
  8. Punch down dough; shape into a round, slightly flat loaf.
  9. Place in greased 9 x 1 1/2-inch round pan.
  10. Cover; let rise until double, about 1 hour.
  11. Heat oven to 375 degrees F.
  12. Bake until loaf sounds hollow when tapped, 40 to 50 minutes.
  13. Immediately remove from pan.
  14. Brush top of loaf with butter; cool on wire rack.

* Potato water can be substituted for the water. This is the water in which potatoes have been cooked. This is traditional for Finnish Rye Bread.

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