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Finnish-American Flatbread

Finnish-American Flatbread

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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.
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Reviews

Mark
46
4/2/2008

Looks like my wife's recipe for Finnish Rye Bread. I'm the Finn, not her but she bakes as if she were as Finnish as Heikki's pig. For this one she uses the water that unpeeled potatoes were boiled in, suitably cooled enough to not kill the yeast, of course. That's a trick my mother taught her. You wouldn't think that would add very much, but the potato starch really improves the texture and flavor.

sueb
24
3/16/2009

Great bread! I cut the recipe in half, and kept the whole wheat and rye flours at the same amounts, so have less bread flour. It rose nicely. My bread needed a few more minutes of baking time than what was called for. I'll be baking this again!

Maija
5
4/28/2012

Delicious! In place of the water I used whey from cheese making earlier today. Then, since I had no butter, I used coconut oil to brush on the tops when they came out of the oven. It all worked out perfectly. Next time I'll decrease the white and up the rye flour content. Thank you 2CHAE, from a Canadian Finn!