Brisket that is simple, tender, and delicious. Use 1 jar of pickles for a small brisket. Brisket should be properly trimmed. The dill pickle spears, liquid and all, should be added. Just trust me on this one: the juice from the pickles makes the meat incredibly tender while the pickles simmer down to nearly nothing!
| Prep Time: | 2 hrs |
| Cook Time: | 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 4 flatbreads |
Ingredients
- 4 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 2 (.25 ounce) packages active dry yeast
- 2 teaspoons salt
- ¾ cup coarse whole wheat flour
- ¾ cup coarse whole rye flour
- 8 cups bread flour
- 2 tablespoons butter, melted
Instructions
- In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
- Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
- Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
- Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 406 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
My mother in law is Finnish American, raised on a farm and hearing Finn at home, Finnish Flatbread is one of her favorite ‘treats’ and memories of her grandmother. I used this recipe for my first attempt at it and when she put the first bite in her mouth (still warm from the oven) she nearly choked herself trying to compliment it while eating more!!! Thanks for making me the “Favorite Daughter In Law” (ok, I’m the only one, haha, but she still said it!)
Delicious! In place of the water I used whey from cheese making earlier today. Then, since I had no butter, I used coconut oil to brush on the tops when they came out of the oven. It all worked out perfectly. Next time I’ll decrease the white and up the rye flour content. Thank you 2CHAE, from a Canadian Finn!
Great bread! I cut the recipe in half, and kept the whole wheat and rye flours at the same amounts, so have less bread flour. It rose nicely. My bread needed a few more minutes of baking time than what was called for. I’ll be baking this again!
Looks like my wife’s recipe for Finnish Rye Bread. I’m the Finn, not her but she bakes as if she were as Finnish as Heikki’s pig. For this one she uses the water that unpeeled potatoes were boiled in, suitably cooled enough to not kill the yeast, of course. That’s a trick my mother taught her. You wouldn’t think that would add very much, but the potato starch really improves the texture and flavor.