These traditional Finnish rye bread rings, known as Ruisreikäleipä, are moist, flavorful, and naturally sweetened with honey. An easy recipe using instant yeast — perfect for beginners!
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Biscuit cutter or glass (2-inch diameter)
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients
- 1 cup rye chops or 7-grain cereal
- 2½ cups boiling water
- 2 cups rye flour
- 2½ cups bread flour
- 2¼ cups instant yeast
- 3 tbsp honey
- 2 tbsp unsalted butter, melted (plus more for brushing)
- 1½ tsp salt
- Additional flour (for dusting)
Instructions
- Place rye chops/7-grain cereal in a mixer bowl. Pour boiling water over them. Let soak for 1 hour until cooled to around 100°F (38°C).
- Whisk together rye flour, bread flour, and instant yeast in a separate bowl.
- Add honey, melted butter, and salt to the soaked grains. Mix with dough hook to combine.
- Gradually add the flour mixture. Mix on medium-low until dough forms, then knead for 5 minutes.
- Cover and let the dough rise for 1 hour at room temperature until doubled in size.
- Flour a work surface. Divide dough in half, form into balls, flatten into 7½-inch disks, and cut a 2-inch hole in the center of each.
- Transfer to a parchment-lined sheet, cover loosely, and let rise for another 45 minutes.
- Preheat oven to 375°F (190°C). Prick loaves with a fork.
- Bake for 30–35 minutes, rotating halfway through, until golden brown and internal temperature reaches 200–205°F (93–96°C).
- Brush with melted butter and cool on a wire rack.
Notes
Looking for a simple yet authentic recipe to bake classic Finnish rye bread at home? 🌾 These Easy Finnish Rye Bread Rings (Ruisreikäleipä) are exactly what every home baker needs!
Made with easy-to-use instant yeast (no sourdough starter required!) and naturally sweetened with rich honey 🍯, these beautiful, moist, and flavorful Scandinavian bread rings are perfect even for beginners.
Follow this detailed, step-by-step guide to bake these traditional Finnish delights right in your kitchen! 👩🍳👨🍳
⭐ Why This Recipe Works
This traditional Finnish rye bread recipe stands out because:- 🥣 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
Although the ingredients list is short, each component plays an important role: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)
Baking these rye bread rings is easier than you might think! Here's the full process:-
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.
-
Mix the Dry Ingredients
- In a separate bowl, whisk together the rye flour, bread flour, and instant yeast.
-
Combine Wet Ingredients
- Add honey, melted butter, and salt to the cooled grain mixture.
- Using a dough hook attachment, mix briefly until combined.
-
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.
-
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.
-
First Rise
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, until doubled in size.
-
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.
-
Second Rise
- Place the dough rings on a parchment-lined baking sheet.
- Cover lightly with plastic wrap and let rise for another 45 minutes.
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Prepare for Baking
- Prick the surface of the bread rings all over with a fork.
- Preheat the oven to 375°F (190°C).
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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.
-
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
Ruisreikäleipä is not just bread — it’s a symbol of Finland’s rustic culinary traditions, often stored by hanging from rods through the center hole during the long winters. ❄️Bringing this ancient baking tradition into your own kitchen connects you to centuries of Nordic history — all with just a few simple ingredients and a little patience!
