Rievä of Tampere ‒ Tampereen riävä

Not sure why my attempts to make white loaf from levain always end up in the trash can. They're usually just tough, dry and bland. I've already thrown away two baking sheets of rievä, the local soft barley bread (the very name of which means fresh.) Third time I just took a basic recipe that uses a huge amount of yeast but even that didn't go as planned. I kept adding more and more flour to the dough and it kept looking runny enough to be used for pancakes. Comparison between different rievä recipes helped to identify the problem: looks like the amount of water had been doubled at some point!

So I did manage to make edible barley bread eventually. Still, I'm doing something wrong. It's just normal white bread, not that kind of fluffy and soft-textured it's supposed to be. Anyway, here's the edited recipe for you to defeat me:

5 dl lukewarm water
2 tsp salt
70 g yeast
9 dl barley flour
6 dl soft wheat flour (At least I think this is the English term though in Finnish it's called "coarse flour" for a reason unknown to me.)

Dissolve the yeast and the salt in the water. Add the wheat flour and stir even. Keep adding the barley flour until the dough starts to detach from the bowl. Even the surface sprinkle some flour on it and make a cross on it with your fingers. Cover with a towel and leave it in a warm place for half an hour.

Flour the table and your hands. Knead the dough until it feels firm. Form four hemispheres of it, put them on a baking sheet and press them gently lower with your palm. Cover them with a towel and come back after half an hour. (Longer rising time makes them tougher.)

Punch holes on the surface of the rieväs with a fork. Bake them in a 250°C oven for 35 minutes. The orthodox way to eat rievä is with fingers, untouched by a knife. Perfect for a picnic!

Nutritional values / 1 rievä:
energy 815 kcal
fat 5 g
protein 26 g
carbohydrates 165 g
fiber 14 g

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Tilauksen on oltava vähintään 35 eur, mistä jää maksettavaksi 30 eur.
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