Ruisleivän leivonta hapanjuureen.

Perinnepadan Päivi Lehtonen esittelee miten tehdään taikinajuuri ja leivotaan siitä ruisleipää. Leivontataito ja perintöjuuri ovat kulkeneet Päivin suvussa sukupolvien ajan. Kanavaa ylläpitää Taivaannaula ry. In English: Sour rye bread is the most common dark bread all over Finland, although it varies a lot across the country and even between close villages. What you need for six breads is: Day 1 2 tbsp dry rye bread starter (make it yourself from dry bread or ask for it from some friendly baker) 1,2 l water 1,2 l rye flour Day 2 0,7 kg-1 kg rye flour maybe some wheat flour (depends on the hostess) 25 g yeast + 1 dl lukewarm water 1 tbsp salt (cumin seeds) This is how I do it: I mix the dried starter with warm water and rye flour. I put it into a styrox box overnight, with a warm water container. You can also use frozen starter, taken from some recent starter batch. Next day I add salt, yeast dissolved to the water and then flour to the dough until it comes out of hands in a certain way. Let the dough rise. Knead it a little. Form the dough into 1,5 cm thick breads, let them rise and bake in 250-300 degrees for 5-15 minutes.