Finnish flatbreads that you find at local bake sales and events are more of an Iron Range invention, as they do not closely resemble authentic Finnish flatbreads. Flatbreads in Finland are usually made with all rye or barley flours, no sweeteners, and a sourdough starter or no leaveners at all. Since other flours became more readily available when the immigrants moved here, people started making them with all white flour or a blend of white and whole wheat or rye, and yeast for a lighter-textured bread. My grandma always made a whole wheat and oatmeal version.
Whenever my grandma made bread, she would add her yeast to the water the night before. Then, she covered the bowl with a tea towel and went to bed. The next morning, she would proceed with the recipe. The yeast doesn’t foam as it would if you were to proof the yeast with sugar, as most recipes call for, but as long as your yeast is not old, you should be fine with this method. If you want to use a faster method, activate your yeast with lukewarm water and a pinch of sugar. As soon as the yeast is foamy, you can proceed with the recipe.
Iron Range Finnish FlatbreadÂ
