📝 About This Recipe
Reissumies, which translates to 'The Traveler,' is Finland's most iconic flat rye bread, cherished for its deep, earthy aroma and resilient texture. This recipe utilizes a traditional slow-fermented sourdough starter and 100% whole grain rye to achieve that signature tangy profile and dense, satisfying crumb. Perfect for hiking trips or a hearty breakfast, these thin rounds represent the soulful heart of Nordic baking and the incredible versatility of Secale cereale.
🥗 Ingredients
The Sourdough Starter (The Root)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 ml Lukewarm Water (around 30°C/86°F)
- 150 grams Whole Grain Rye Flour (organic preferred)
The Final Dough
- 350-400 grams Whole Grain Rye Flour (plus extra for dusting)
- 150 ml Lukewarm Water
- 1 tablespoon Dark Molasses or Malt Syrup (for color and depth)
- 1.5 teaspoons Sea Salt (fine grain)
- 1/2 teaspoon Ground Fennel Seeds (optional, for traditional aroma)
- 1/2 teaspoon Ground Anise (optional)
The Topping/Finish
- 2 tablespoons Water (for brushing)
- 1 tablespoon Melted Butter (to soften the crust after baking)
👨🍳 Instructions
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1
Begin the 'pre-dough' or root 12-16 hours before you plan to bake. In a glass bowl, whisk together the active rye starter, 200ml lukewarm water, and 150g rye flour until smooth.
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2
Cover the bowl with a damp cloth or plastic wrap and leave it in a warm, draft-free spot overnight. By morning, it should be bubbly, aromatic, and slightly expanded.
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3
To the fermented pre-dough, add the remaining 150ml of lukewarm water, molasses, salt, and spices (fennel and anise). Stir well to combine.
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4
Gradually incorporate the remaining 350-400g of rye flour. Rye dough is very different from wheat; it will be sticky and clay-like rather than elastic. Mix until you have a thick, heavy paste that holds its shape.
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5
Cover the dough and let it rest for 2 to 3 hours. This allows the rye fibers to fully hydrate and the sourdough cultures to begin aerating the dense mass.
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6
Generously dust your work surface with rye flour. Turn the dough out and divide it into 12 equal portions (roughly 80-90g each).
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7
Roll each portion into a ball with floured hands, then flatten them into discs about 10-12 cm (4-5 inches) in diameter and 1 cm thick.
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8
Place the discs on baking sheets lined with parchment paper. Use a fork to prick the entire surface of each disc multiple times; this prevents large air bubbles and gives the bread its iconic look.
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9
Cover the trays with a clean towel and let the breads proof for another 60-90 minutes until they show small cracks on the surface.
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10
Preheat your oven to 225°C (435°F). If you have a baking stone, place it in the oven during preheating for a better crust.
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11
Bake the breads for 15-18 minutes. They should be firm to the touch and slightly darkened, but be careful not to over-bake, as rye can become very hard.
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12
Immediately upon removing from the oven, lightly brush the tops with a mixture of water and melted butter. This helps soften the hearty crust.
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13
Stack the warm breads on top of each other and wrap them tightly in a thick kitchen towel. Let them 'sweat' and cool completely inside the towel; this is the secret to a chewy, flexible Reissumies.
💡 Chef's Tips
Always use wet or floured hands when handling rye dough to prevent sticking. Do not look for a 'windowpane' effect; rye lacks the gluten structure of wheat and will always feel like wet clay. The pricking with a fork is essential for even rising and the traditional flat shape. If you don't have a sourdough starter, you can use 10g of fresh yeast, but you will lose the characteristic tang. Wait at least 4-6 hours (or even 24 hours) after baking to eat; rye bread flavor improves significantly as it settles.
🍽️ Serving Suggestions
Slice horizontally and spread generously with salted Finnish butter. Layer with thin slices of cold smoked salmon, fresh dill, and a squeeze of lemon. Top with a classic 'Munavoi' (egg butter) made from chopped hard-boiled eggs and softened butter. Pair with a hot bowl of traditional Finnish pea soup (Hernekeitto). Enjoy alongside a glass of cold milk or a robust Nordic craft ale.