Finnish-American Flatbread Recipe
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Finnish-American Flatbread

By: 2CHAE  
"A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 94 people have saved this

Prep Time:
2 Hrs
Cook Time:
20 Min
Ready In:
2 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 4 flatbreads
 

Ingredients

  • 4 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 2 (.25 ounce) packages active dry yeast
  • 2 teaspoons salt
  • 3/4 cup coarse whole wheat flour
  • 3/4 cup coarse whole rye flour
  • 8 cups bread flour
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
  2. Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the 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.
  3. Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
  4. 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. Preheat the oven to 350 degrees F (175 degrees C).
  5. Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 404 | Total Fat: 3.8g | Cholesterol: 5mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by Mark 
Looks like my wife's recipe for Finnish Rye Bread. I'm the Finn, not her but she bakes as if... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by sueb 
Great bread! I cut the recipe in half, and kept the whole wheat and rye flours at the same... MORE

 
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