Ruisleipä — Dark Rye Bread with Cherry Tomatoes
Finnish dark rye bread with deep molasses notes and a tender crumb, baked fresh in under 90 minutes. Serve warm with roasted cherry tomatoes for a simple, rustic Nordic dinner.
- Total time
- 90 min
- Servings
- 2
- Calories
- 310
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Mix rye flour, all-purpose flour, yeast, molasses, caraway seeds, 1.25 cups warm water, and 1 tsp salt in a bowl until a shaggy dough forms.
Step 2
Knead the dough in the bowl for 8 minutes, adding water by the tablespoon if it's too dry. It should be slightly sticky but hold together.
Step 3
Cover the bowl with a damp towel and let the dough rise at room temperature for 60 minutes until it rises 50% and looks puffy.
Step 4
Shape the dough into a round loaf on a sheet pan. Cover with the damp towel and proof for 20 minutes while you heat the oven to 425°F.
Step 5
Toss cherry tomatoes with olive oil and salt on a separate sheet pan. Bake the bread and tomatoes together for 35 minutes until the bread sounds hollow when tapped.
Step 6
Cool the bread on a wire rack for 10 minutes. Serve warm with the roasted cherry tomatoes alongside.
Tools you’ll need
- large mixing bowl
- sheet pans (2)
- damp kitchen towel
- wire cooling rack
- oven
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