By Anonymous -

“A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available.”


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

  • 3/4 cup

    coarse whole wheat flour

  • 3/4 cup

    coarse whole rye flour

  • 8 cups

    bread flour

  • 2 tablespoons

    butter, melted

Directions:








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