Helsinki Buttermilk Rye (Sturenkadun Piimalimppu) Recipe - The Washington Post

Step 1

In a small saucepan over medium-low heat, combine the buttermilk with butter and warm the mixture to 100 degrees. Remove from the heat, add the beer; malt syrup, molasses or honey; and yeast and stir until combined. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, salt, spices, if using, and zest. With the mixer on low speed (No. 2 setting if using a KitchenAid mixer), mix together just until blended, 1 to 2 minutes. Add the buttermilk mixture and continue mixing until the ingredients are well hydrated, 3 to 4 minutes. Stop the mixer and switch to the dough hook, and continue mixing until the dough comes together and leaves the sides of the bowl, speeding up the mixer as needed, 6 to 8 minutes. (Rye flour is notoriously sticky. Scrape the bottom and sides of the bowl as needed to ensure all the flour is incorporated.)

Step 3

Cover the bowl with a clean kitchen towel or plate and set aside on the counter until doubled in bulk, 1 hour to 1 1/2 hours.

Step 4

Generously flour your work surface and turn the dough out onto it. Place two pieces of parchment paper large enough to hold half of the dough near your work space.

Step 5

Transfer the dough to the floured counter and cut it in half – each piece should weigh about 850 grams. Shape each half into a round or oval loaf and set to rise on the prepared parchment pieces. Cover with plastic wrap or a well-floured kitchen towel, and let proof at room temperature until the first cracks appear on the surface of the loaves, 45 to 60 minutes. (Alternatively, if you’re using a pizza stone, you can flour a baker’s peel and let the loaves rise on it.)

Step 6

While the loaves are proofing, position a rack in the middle of the oven, place a sheet pan (or pizza stone) on the rack and preheat to 390 degrees.

Step 7

Dock the loaves thoroughly (just barely breaking the surface) with a fork, chopstick, or docking wheel, and brush with melted butter.

Step 8

Bake for 20 minutes, then reduce the oven temperature to 340 degrees and bake for an additional 25 to 30 minutes, or until the loaf sounds hollow when tapped with a finger and the internal temperature reaches at least 198 degrees. Transfer to a wire rack and let cool completely before slicing. This bread tastes best after 2 to 3 days.

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