Flat rye pocket bread

Oat pocket bread

Discover Finnish pocket breads, a versatile and tasty choice for families! Typically crafted from a blend of rye and wheat flours, pocket breads also come in oat versions.

Ruisreikäleipä

The ruisreikäleipä, translating to "rye hole-bread", is a popular traditional Finnish bread.

Ruisleipä

Ruisleipä is the general name for rye bread in Finland. Finnish people love rye, which explains why this 100% rye flour and sourdough bread is really popular there.

Originating from Hönö, a small island off the west coast of Sweden, this flatbread is known for its sweetness and a soft, light texture reminiscent of cakes. It has become a beloved treat for many in Sweden.

Tunnbröd

The tunnbröd, meaning "thin bread" in Swedish, has deep roots as a traditional flatbread born out of the practical need for long-term storage.

Limpa

The limpa is a classic Swedish bread that blends rye and wheat flours with a touch of rye sourdough.

Surdegsbröd

In Swedish artisan bakeries, a prevalent sight is the classic sourdough bread (surdegsbröd in Swedish), frequently crafted from a base of rye sourdough.

Rundstykker

Rundstykkers (Danish breakfast bread rolls), commonly translated as “round pieces”, are the Danish morning treat mostly eaten during the weekends.

Rugbrødsbolle

The rugbrødsbolle, akin to a "bun" version of the traditional Danish rye bread (rugbrød), is designed for individual consumption and serves as an excellent base for sandwiches.

	%	g
Whole rye flour	20	200
Water (80°C) (±)	40	400

Light rye flour	20	200
Whole rye flour	60	600
Water (±)	60	600
Salt	1.5	15
Yeast	2.5	25
S500 Wholemeal	2	20
Dark Rye Malt	1	10
Softgrain 5 CL	35	350
Sapore Oberto	3	30

Scalding		Heat water until 80°C and mix with rye flour. Cover well and leave for 8 hrs at ambient temperature.
Mixing spiral		The next day, add all ingredients and mix for 15 min in first speed.
Dough temperature		28°C
Bulk fermentation		5 min
Scaling		150 g
Shaping		Roll out until 9 mm thick. Use whole wheat flour during the rolling out process. Cut out in an oval shape (16 cm x 8.5 cm). Place on full trays.
Final fermentation		1 hr at 30°C and 80% humidity.
Decoration before baking		Dock with docking pin before baking.
Oven temperature		240°C. Then, fall down to 230°C
Baking time		15-20 min, until the core temperature is of 96°C. Open damper for the last 5 min.

Our Products

Grow your business with our services

Our Commitments

Our way of acting

Search

Flat rye pocket bread

DISCOVER THE ESSENCE OF NORDIC BREAD CULTURE IN OUR TASTY RECIPES!

Ingredients

Tip

Discover

Other Bakery Recipes

Oat pocket bread

Ruisreikäleipä

Ruisleipä

Isle of Hönö flatbread

Tunnbröd

Limpa

Surdegsbröd

Rundstykker

Rugbrødsbolle