Cirls, curls and Chillas

Finnish bread:

5 deciliter of water or milk
50 grams of fresh yeast
2 teaspoon of salt
3 deciliter rye flour
about 9 deciliter of bread flour

Afford ingredients at room temperature in good time. Heat the liquid hand temperature. Crumble the fresh yeast dough in a bowl. Add a solution and mix until dissolution of fresh yeast.

Beat the egg into the mixture of salt and rye flour. The beginning of a yeast bread flour into the dough by hand.

Leave the dough soft, so the end result is soft. Knead the dough until it comes out of the hands and sides of the bowl.

Let the dough rise covered in warm and draft-free place for about ten minutes. Pour the mixture into floured surface until smooth and trouble it. Divide the dough into two round pieces and baked into bread.

Pat into flat breads, and lift them to the baking sheet to rise.

Prick the bread with a fork and bake them at the bottom of the oven at 200 degrees for about 30 minutes.

Check the bread of maturity. Tap the bottom of the bread-knuckle it. The bread is sufficiently baked, the bread should sound hollow, the bottom is colored and the body feels light.

Cool the bread on a wire rack covered with a cloth.

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