tag:blogger.com,1999:blog-2510397078587696302.post7066905079361020289..comments2024-03-28T05:57:22.673-07:00Comments on Cooking Finland: Finnish Malted Rye Bread--RuisleipäElizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2510397078587696302.post-72597216981444321222016-01-29T09:43:18.378-08:002016-01-29T09:43:18.378-08:00Although a good recipe, it does not give the tradi...Although a good recipe, it does not give the traditional dark rye flavor so characteristic of this bread in Finland. To do this, the rye grain must be malted before grinding. Sprout the rye grain as you would any grain or seed you are sprouting, as with mung beans, alfalfa seeds, etc. Once it is well-sprouted, spread it out in a skillet,or on a bake sheet, and place it in the oven at 275-325 degrees F. until dry--several hours. When well-dried, grind it. You'll see. It will impart that delicious rye malt flavor of the traditional Finnish ruisleipä.Lane and Cherylhttps://www.blogger.com/profile/01025350422587170625noreply@blogger.com