As much as I love bread, I’m no master baker. I’ve killed my sourdough starter (twice!), and I’ve baked loaves so dense they could be doorstops. But lately, thanks to recipes like this, I befriended breads again. Hätäleipä is my go-to when I want fresh bread without the stress. There’s no kneading, no folding, and no endless waiting. Just mix, rise, and bake. It’s not the absolute easiest bread ever, but it’s close and the results are delicious.
What is Hätäleipä? The Story Behind Finnish Emergency Bread
Did you know that in Finnish, hätä means “emergency” and leipä means “bread”? Hätäleipä, or Finnish Emergency Bread, is a simple loaf that’s perfect for those days when you crave homemade bread, but don’t want to fuss with complicated steps or wait hours for dough to rise.
This Finnish rye bread is slightly sweet thanks to a touch of molasses, and it pairs great with both sweet and savory toppings. Don’t worry if your loaf isn’t picture-perfect. See those little white spots on mine? That’s just where I didn’t stir in the molasses all the way. But that’s the beauty of emergency bread: it’s forgiving, rustic, and always tasty.
If you love homemade bread but want a recipe that’s quick, easy, and nearly foolproof, give Hätäleipä a try. It’s the perfect solution for busy days, baking beginners, or anyone who just wants a fresh loaf without the fuss.
My other favourite breads:
- No-knead bread
- Simple seed loaf
- Focaccia
- Lavender and honey bread
- Sage and onion tear and share bread
Hätäleipä – Finnish Emergency Bread
Ingredients
- 2 teaspoons (7 grams) instant yeast
- 1 cup lukewarm water
- 2 Tablespoon molasses
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 cup rye flour
- 1 1/2 cups bread flour
Directions
- Grease a loaf pan and sprinkle it with oat bran or flour.
- Dissolve yeast in warm water, add molasses and let stand for 10 minutes.
- In a large bowl, mix flours, salt, and olive oil.
- Add the yeast mixture and stir about 50 times until well combined. The dough will be quite sticky.
- Place the dough into the prepared loaf pan and let it rise in a warm place for 60 minutes. (If it’s cold, place the dough in a closed oven with the light on, but remember to remove it before preheating!).
- Preheat the oven to 450°F (230°C).
- Place a heatproof container filled with water on the bottom of the oven. Optional: For a crustier bread, add a pan with very cold water or ice cubes to the bottom of the oven.
- Bake for 10 minutes, then reduce the temperature to 410°F (210°C) and bake for another 20-30 minutes, or until golden brown.
- Remove the bread from the pan and let it cool completely on a wire rack before slicing. The bread should sound hollow when tapped on the bottom Take it out of the pan.
Tried this emergency bread? Share your baking stories or photos in the comments – I’d love to see how your loaf turned out! 🍞📸
Magda's Cauldron 
Leave a reply to Annaliese Brown Cancel reply