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Русская версия
My recipe

Ruispala – Rye slices

Introduction

This bread is well-known in Russia, it is sold under the name Rye Slices in Moscow and St. Petersburg. I know 2 recipes for this bread, one is more time consuming, baked with the rye sourdough, the second one is a quicker version using the yeasts. Today I will share with you the yeasts recipe.

Ruispala – Rye slices

  • 450 ml tepid water
  • 13 g fresh yeast
  • 500 г coarse-grained rye flour
  • 1-2 tsp salt
  • 1-2 tsp dark molasses
  • In a bowl combine the yeast, water and molasses
  • Gradually adding the flour make a dough, add the salt at the end
  • Place the dough in a bowl, cover with the cling film and leave to rise for 1 hour
  • Sprinkle generously the flour over the working desk
  • Roll out the dough into 1inch thick layer, cut into the rectangles
  • Prick with the fork and transfer to the baking try covered with the parchment paper
  • Cover with the kitchen towel and leave for 40 min
  • Brush with the cold water and bake for 20-25 min at 250C
  • Cool down on a wire rack
Thoughts and Ideas

I take fine-grained flour, so I use less water. The amount of the salt and molasses could be adjusted to your taste, I take 2,5 tsp salt and 3 tsp molasses. You can use honey instead of the molasses. The dough is very sticky.

Ruispala – Rye slices