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Round flat rye bread with a hole in the center
Traditional round rye bread with hole

Slow-Baked Finnish Rye Bread (Jälkiuunileipä)

Author: Flavelo
Recipes Side Dishes
'Jälkiuuni' means 'after-oven'. Historically, these dense rye loaves were placed in cooling wood-fired ovens after the main baking was done, to bake slowly at lower heat. This creates a thick, chewy crust and a dark, fully cooked crumb. Malt and long baking time induce the Maillard reaction, giving it deep caramel notes.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 3 hrs
🍽️ Servings 12 servings
🔥 Calories 230 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Stand mixer (or strong arms)
  • Baking stone or heavy sheet
  • Clean kitchen towel
  • Razor blade (scoring)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Dissolve yeast and molasses in water. Let sit 5 mins until foamy.

Tip: Sugar in molasses kick-starts the yeast.
2 ✓

Mix dry ingredients (flours, salt, malt). Pour in the liquid.

Tip: Malt adds color and food for the yeast.
3 ✓

Knead 10 mins. The dough will be heavy and sticky. Let rise in a warm place for 60-90 mins.

Tip: Rye absorbs water slowly; kneading ensures hydration.
4 ✓

Turn onto floured surface, shape into 2 flat discs. Cut a hole in the center with a cutter (optional but traditional).

Tip: The hole increases surface area for a crisper crust.
5 ✓

Proof on sheet 30-40 mins. Dock (prick) well with a fork.

Tip: Docking prevents the crust from separating.
6 ✓

Bake at 450°F (230°C) for 10 mins (with steam), then reduce to 350°F (175°C) and bake 40-50 mins longer.

Tip: The slow bake caramelizes the interior.
7 ✓

Cool on rack. Eat the next day.

Tip: Flavor deepens overnight.

Recipe FAQ

Why is it flat?
This style (Reikäleipä - hole bread) is meant to be flat for drying and storage on poles. Dense is normal!
Can I skip the malt?
You can, but you lose the signature dark color and earthy flavor. Molasses helps mimic it.

Ingredients

  • 4 cups Whole Rye Flour
  • 1 1/2 cups Bread Flour
  • 1 packet Active Dry Yeast (approx 2 1/4 tsp)
  • 1 3/4 cups Lukewarm Water
  • 1 tbsp Salt
  • 0.25 cup Molasses or Dark Syrup
  • 1 tbsp Roasted Barley Malt Flour (optional)