Makassar-style Ruisreikäleipä

Ingredients

In this Makassar-style adaptation, the traditional Finnish rye bread is infused with Makassar spices, giving it a distinct flavor profile. The original recipe is modified to incorporate local Makassar ingredients and cooking techniques, creating a unique fusion of Finnish and Makassar cuisines. We alse have the original recipe for Ruisreikäleipä, so you can check it out.

• 2 cups (240g) rye flour 2 cups (240g) rye flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 39g, 2g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, all-purpose flour, ground coriander, ground cumin, ground turmeric, ground ginger, and salt.
2. 2.
   In a separate small bowl, mix the warm water, yeast, and honey. Let it sit for 5 minutes until the yeast activates.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil.
4. 4.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
8. 8.
   Using a sharp knife, make several deep slashes on the top of the loaf.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Rye flour — Rye flour can be dense and sticky, so it's important to knead the dough thoroughly to develop the gluten and achieve a lighter texture.
• Makassar spices — Adjust the amount of spices according to your preference for spiciness. Feel free to experiment with other Makassar spices to add more depth to the flavor.

Tips & Tricks

• For a more intense flavor, toast the Makassar-style Ruisreikäleipä before serving.
• Serve the bread with traditional Makassar dishes like Coto Makassar or Konro for an authentic culinary experience.
• Experiment with different Makassar spices to create your own unique variation of this fusion bread.
• Store the bread in an airtight container to maintain its freshness for longer.
• If you prefer a softer crust, brush the loaf with melted butter immediately after removing it from the oven.

Serving advice

Serve the Makassar-style Ruisreikäleipä warm or at room temperature. It pairs well with Makassar-style stews, curries, or as a side to grilled meats. It can also be enjoyed on its own as a snack or with a spread of your choice.

Presentation advice

Slice the Makassar-style Ruisreikäleipä into thick slices and arrange them on a platter. Garnish with fresh herbs or sprinkle some Makassar spices on top for an attractive presentation.