Ruisleipä
Starter (can take up to 2 weeks) 1 cup rye flour 1/2 cup water Mix/Stir 50 times. Repeat every day until you have a bubbly live starter and enough to begin sourdough. Before starting, boil rye or wheat berries about 25 minutes; til plump. Drain. I make a large quantity and freeze portions. Keep in mind, growing starter means to feed, to build...measurements need not be exact. If you cannot tend to your starter for a day or two, put into fridge. Fermentation may build but you can pour off the liquid and your starter should be fine. Note: I've only skipped a few days without ruining my starter. Growing Starter: Use whatever flour you have, leftover puuro (porridge). I prefer rye flour. Ruisleipä Rounds *measurements are approximate...learn to eyeball and feel but bread is forgiving so give it a whirl 1 1/2 c. starter leftover puuro if around 1 c. boiled rye or wheat berries 1 1/2c. warm water 2 tsp. yeasts (optional) 2 T. molasses 2 T. oil 1/2-1c. cracked rye 3 c. dark rye flour 2 c. AP flour 2 tsp. salt Mix all together using dough hook for about 5 minutes. Meanwhile, grease a large bowl with lard, place the dough in bowl, greasing one side and then turn over to grease other side. Cover and let rise til later or next day. Into a medium bowl, add approx. 1 c. rye flour and 1/2 c. rye flakes. Using 2 large spoons, scoop and drop each dollup into flour mix, coating each ball. Flatten not fully onto greased sheet pan. 2nd Rise...depending on temp, 4-6-8 hours later. Bake 25-30 minutes at 350 degrees F.