Description
The traditional Finnish rye bread is baked in two days, with lots of time. The dough starter from the last dough batch gives it the correct sour taste and good texture without any additional yeast. In the picture the oven is being prepared – by taking the red-hot coals out – and the risen breads are waiting for baking. If you are interested in the rye bread making process there are plenty of info about it on the internet.
