Easy Finnish Rye Bread Rings (Ruisreikäleipä)

⭐ Why This Recipe Works

• 🥣 It begins with soaked chopped rye grains or a hearty 7-grain cereal, adding moisture, nutrition, and a delightful chew to the bread.
• ⚖️ The carefully balanced ratio of bread flour to rye flour ensures perfect structure while maintaining the deep, earthy flavor of rye.
• 🍯 Natural sweetness from honey complements the robust rye flavor beautifully.
• ⚡ Instant yeast is used, making the process faster, more reliable, and beginner-friendly — no sourdough hassle!

🛒 Ingredients for Finnish Rye Bread Rings

Key Ingredients:

• Rye Chops or 7-Grain Cereal 🌾: Coarsely chopped whole grains that enhance the bread’s texture and nutritional value.
• Rye Flour and Bread Flour 🍞: Rye flour gives a deep flavor but needs strong bread flour for proper gluten structure.
• Honey 🍯: A natural sweetener that pairs perfectly with the bold taste of rye.
• Instant Yeast ✨: Unlike active dry yeast, instant yeast can be mixed directly into dry ingredients, ensuring a faster and more dependable rise.

Additional Essentials:

• Butter 🧈 (for moisture and flavor)
• Salt 🧂 (for balance)
• Hot Water 💧 (for soaking the grains)

👩‍🍳 How to Make Finnish Rye Bread Rings (Step-by-Step)

1. Prepare the Grain Mixture
   • Place the rye chops or 7-grain cereal into the bowl of a stand mixer.
   • Boil water and pour 2½ cups over the grains.
   • Let the mixture sit for 1 hour, cooling down to about 100°F (38°C). The grains should absorb the water and soften.
2. Mix the Dry Ingredients
   • In a separate bowl, whisk together the rye flour, bread flour, and instant yeast.
3. Combine Wet Ingredients
   • Add honey, melted butter, and salt to the cooled grain mixture.
   • Using a dough hook attachment, mix briefly until combined.
4. Form the Dough
   • Gradually add the flour mixture to the wet ingredients with the mixer on low speed.
   • Increase speed to medium-low and mix until the dough just comes together, scraping down sides as needed.
5. Knead the Dough
   • Continue kneading on medium speed for about 5 minutes.
   • The dough should be slightly sticky but pulling away from the sides of the bowl.
6. First Rise
   • Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, until doubled in size.
7. Shape the Loaves
   • Flour a work surface generously.
   • Divide the dough into two equal portions and form each into a ball.
   • Flatten each ball into a 1-inch thick disk, about 7½ inches across.
   • Cut a 2-inch hole in the center using a biscuit cutter or a glass. Widen the hole slightly by hand.
8. Second Rise
   • Place the dough rings on a parchment-lined baking sheet.
   • Cover lightly with plastic wrap and let rise for another 45 minutes.
9. Prepare for Baking
   • Prick the surface of the bread rings all over with a fork.
   • Preheat the oven to 375°F (190°C).
10. Bake
    • Bake the loaves for 30–35 minutes, rotating trays halfway through for even baking.
    • The bread is ready when it’s golden brown and registers 200–205°F (93–96°C) internally.
11. Finish
    • Brush the hot loaves with melted butter and allow them to cool on a wire rack.

🔥 Expert Tips for Perfect Rye Bread Rings

• Check the Water Temperature 🌡️: Always ensure the soaked grain mixture is no hotter than 100°F before adding yeast. Hotter temperatures can kill the yeast and ruin the rise.
• Don’t Panic About Sticky Dough 👐: Sticky dough is normal! Use plenty of flour on your hands and workspace.
• Stretch the Center Hole 🔄: Make the center hole slightly larger than needed — it will shrink as the dough rises and bakes.

🌍 A Taste of Finnish Tradition