Hätäleipä – Finnish emergency bread

November 20, 2013

Hätäleipä - Finnish Emergency Bread

You know I like breads. I’m not a master. I killed my sourdough starter at least twice. I had breads heavy like a stone. But lately breads like me, I don’t have too many catastrophes, but still are days when I don’t want to work hard, I can’t take recipes that call for folding, kneading, waiting. Then this bread saves me. It’s not the easiest bread ever, but it requires very few actions and it’s tasty. If you look closely you will see that my bread has little white spots as I didn’t stir the treacle in too well, but it’s the emergency bread, so it doesn’t matter, actually I think it looks prettier. It’s quite sweet, but it goes well with different things.

Hätäleipä - Finnish Emergency Bread

Hätäleipä – Finnish emergency bread

Hätäleipä – Finnish emergency bread

For 9x28cm loaf pan

Recipe from White Plate blog

  • 2 tsp quick yeast (7 g)
  • 200ml lukewarm water
  • 2 Tbsp black treacle or molasses
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 6 1/2 Tbsp rye flour (60g)
  • 1 cup and 6 1/2 Tbsp bread flour (210g)
Dissolve yeast in warm water, add treacle/molasses and leave for 10 minutes.
Grease a loaf pan and sprinkle it with oat brans or flour.
In a bigger bowl mix flours, salt and olive oil.
Add the yeast mixture and stir 50 times until well combined.
The dough is quite sticky.
Place it into the loaf pan and leave it for 60 minutes in warm place (when it's colder I leave the dough in closed oven with the just light on, just remember to take the dough before you start preheating an oven).
Preheat the oven to 230°C/210°C fan.
Fill a heatproof container with water and place it at the bottom of the oven.
Fill a pan with very cold water or ice cubes and put it in the bottom of the oven.
Put the bread in the oven. Bake for 10 minutes then lower the temperature to 210°C/190°C fan.
Bake for another 20-30 minutes or until golden colour.
Take it out of the pan.
The bread should sound hollow when tapped on the bottom.
Let it cool on the cooling rack.

Hätäleipä - Finnish Emergency Bread

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  • Reply Angie@Angie's Recipes November 20, 2013 at 16:18

    This is my kind of everyday bread…dense, hearty, and healthy.

    • Reply Magda November 20, 2013 at 23:09

      Hi Angie, I wouldn’t say that the bread is dense, but for sure it hearty, winter kind of bread. I love start up the oven in winter time, it makes apartment so much cosier :)

  • Reply Irina @ wandercrush November 21, 2013 at 09:00

    Ah how I love dense Scandinavian rye breads! I’m so happy to have found your beautiful blog… so much simplicity and clarity of expression.

    • Reply Magda November 23, 2013 at 20:12

      Thank you Irina. There is something about Scandinavian baking, there breads, cookies, cakes, they are so appealing :)

  • Reply Anders Benson September 20, 2017 at 16:41

    I love Scandinavian rye breads but am confused by the ice water bath. Steam helps give a crisp crust, but most water baths call for boiling water, not ice, which would lower the oven temperature. Do you have any explanation for this?

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