Finnish Rye Bread with Homemade Buttermilk Cheese - Recipe (2024)

A dense, flavorful loaf with a distinctive tangy taste, topped with homemade, soft, creamy, buttermilk cheese.

Like any other ex-pat, there are a few things I always miss from my home country. To mention a few, there the wild berries and mushrooms and the wide range of dairy products. And then there’s the traditional Finnish rye bread.

This rye bread is quick and simple to make, yet the flavor is very close to what I would get in Finland. Fennel is widely used in Finnish savory baking as is the ground bitter orange. Don’t worry if you can’t find the latter, you can easily substitute it with ground (unsweetened) orange peel which has a similar flavor.

The buttermilk cheese is another traditional Finnish treat. It does not require any special equipment to make and you will most likely already have the ingredients at hand. The taste is very mild and the texture resembles that of ricotta. You can make a savory version by mixing in a variety of fresh or dried herbs or try a sweet version with honey and vanilla. It works either way!

How to Make Finnish Rye Bread

1. Prepare the Yeast: Dissolve the active dry yeast in 1/2 cup of warm water. Allow it to sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.

2. Mix Dry Ingredients: In a large mixing bowl, combine rye flour, whole wheat flour, and salt.

3. Combine Wet Ingredients: In another bowl, mix the buttermilk and molasses until well combined.

4. Combine Wet and Dry Ingredients: Add the yeast mixture and buttermilk mixture to the dry ingredients. Stir until a sticky dough forms.

5. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes. Add more flour if the dough is too sticky.

6. First Proof: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.

7. Shape and Second Proof: Punch down the dough and divide into two parts. Shape each into a round loaf and place on a baking sheet lined with parchment paper. Cover and let them rise again for about an hour.

8. Preheat Oven: Preheat your oven to 375°F (190°C).

9. Bake: Dust the loaves with rye flour and bake in the preheated oven for about 50-60 minutes, or until the bread sounds hollow when tapped on the bottom.

10. Cool: Remove from the oven and let cool on a wire rack.

Recipe Notes:

• Rye flour can make the dough sticky, so don’t be tempted to add too much additional flour while kneading.
• Molasses adds color and a slight sweetness to the bread but can be substituted with dark syrup.
• This bread tastes better the next day as the flavors have time to develop.

How to Make Homemade Buttermilk Cheese

1. Combine Eggs and Buttermilk: Lightly beat the eggs and buttermilk together until well combined. Set aside.

2. Heat Milk: In a large saucepan, gently heat the low-fat milk until warm, reaching approximately 107°F (42°C).

3. Add Milk Powder: Whisk in the skim milk powder into the warm milk, continuing to heat the mixture until it’s almost boiling.

4. Combine Mixtures: Remove the saucepan from heat and whisk in the buttermilk and egg mixture. Cover with a lid and leave in a warm place for about one hour.

5. Curdle the Mixture: If no curd forms on the mixture’s surface after an hour, stir in lemon juice. The amount needed can vary, so start with 1 tablespoon and add more as necessary.

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6. Drain the Curd: Once the mixture has curdled, use a slotted spoon to transfer the curd into a sieve lined with cheesecloth, set over a bowl to catch the whey.

7. Press the Curd: Fold the cheesecloth over the curd and place a weight on top to press it down. Refrigerate for at least 2-4 hours, or overnight for best results.

8. Flavor and Serve: Unwrap the set cheese, flavor with freshly chopped oregano, and serve with rye bread.

Recipe Notes:

• Ensure all utensils and the saucepan are very clean to avoid any unwanted bacteria.
• The temperature of the milk is crucial: too hot, and you risk scrambling the eggs; too cold, and the curds won’t form properly.
• The cheese’s firmness can be adjusted by the length of time under weight: longer for firmer cheese.

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