Added by RedfoxEstonia | Tue 05 Apr 2011 @ 16:38
a semin-flat bread that you can cut in sectors and then horisontally and make pocket sandwitches. convenient to preserve in the fridge.
600 g rye flour
500 g viili or sourmilk
250 g multigrain /barley flour
150 g plain wheat flour
100 g sourdough starter (or 50 g fresh yeast)
1 tbsp ground cumin seeds
1 tsp fine sea salt
2 tbsp malt syrup
some rye flour for baking
sourdough method: mix bread starter with viili /sourmilk and half or the rye flour. leave in a warm place for 12 hours. then add almost all of the remaining rye flour, leave for about 5 hours more. take out the next starter, add salt, syrup, cumin, multigrain or barley and wheat flour, stir heavily with a wooden spoon until you get a thick dough. leave to rise for about 3 hours.
yeast method: mix yeast with a bit of tepid viili / sourmilk until it melts. add salt and half of the flours mixed together. let stand for 1 hour. add the rest of viili / sourmilk and the rest of flour, syrup, cumin. knead or stir, leave to rise for 1 hour.
in both cases after the dough has risen, grease a cooking plate plentifully with margarine. take some dough, about 4 handfuls, and form a ball, press it flat on the plate until you get a 30 cm diameter circle. take out a circle from the center to make a hole. make the other breads the same way, sprinkle flour on the surface and prick holes through the whole bread, forming your own pattern. let them rise till the surface crackles.
use the piece to make a small \"coalie\" - a finnish treat for children that is baked before the actual breads. hide a piece of butter in the coalie and sprinkle salt on top. bake in 250 degrees for 15 minutes. let cool on the rack and dip in milk to eat.
bake the breads in a preheated oven for about 30 -35 minutes. yeast bread needs a little less, full rye a little more. switch positions of the cooking place. the breads areīnt brushed - they need a crackled, floury surface.