Finnish-American Flatbread

A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used instead of rye flour if coarse ground is unavailable.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 404 Calories

Ingredients

• 2 teaspoons salt
• 2 (.25 ounce) packages active dry yeast
• 2 tablespoons butter, melted
• 1 teaspoon white sugar
• 8 cups bread flour
• 4 cups warm water (110 degrees F/45 degrees C)
• 0.75 cup coarse whole wheat flour
• 0.75 cup coarse whole rye flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.

Step 3

Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.

Step 4

Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.

Step 5

Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.

Step 6

Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.