Ruisleivän leivonta hapanjuureen.

Perinnepadan Päivi Lehtonen esittelee miten tehdään taikinajuuri ja leivotaan siitä ruisleipää. Leivontataito ja perintöjuuri ovat kulkeneet Päivin suvussa sukupolvien ajan.

Kanavaa ylläpitää Taivaannaula ry.

In English:

Sour rye bread is the most common dark bread all over Finland, although it varies a lot across the country and even between close villages. What you need for six breads is:

Day 1
2 tbsp dry rye bread starter (make it yourself from dry bread or ask for it from some friendly baker)
1,2 l water
1,2 l rye flour

Day 2
0,7 kg-1 kg rye flour
maybe some wheat flour (depends on the hostess)
25 g yeast + 1 dl lukewarm water
1 tbsp salt
(cumin seeds)

This is how I do it: I mix the dried starter with warm water and rye flour. I put it into a styrox box overnight, with a warm water container. You can also use frozen starter, taken from some recent starter batch.

Next day I add salt, yeast dissolved to the water and then flour to the dough until it comes out of hands in a certain way. Let the dough rise. Knead it a little. Form the dough into 1,5 cm thick breads, let them rise and bake in 250-300 degrees for 5-15 minutes.