Setsuuri – Sweet & Sour

This bread comes from south-western Finland and is called setsuuri. It comes from the Swedish words “söt” and “sur”, sweet and sour respectively, which pretty well sums the essence of this rye bread. While definitely sweeter than “usual” Finnish rye breads, this one is still pretty far from the rye breads of central Europe. This works as a normal daily bread, or as a bread for some more festive events. For example my family always has some setsuuri in our family meals.

Breads are an important part of Finnish cuisine. Especially rye bread has been very popular here throughout the ages. One can wonder if initially it became popular because rye is well-suited for the harsh Nordic growing conditions. But it’s not only that, it’s also good for your health as it contains a lot of fibers and doesn’t mess with your blood sugar like white bread does.


1 l water
10 g yeast
2 slices of sour rye bread
8 dl rye flour

75 g yeast
1 dl water
2,5 dl molasses (dark syrup)
1,5 tbsp salt
2-4 tbsp dried bitter orange peel
1 tsp fennel seeds or anis
1-3 tsp caraway seeds (optional)
2 l rye flour
5 dl wheat bran

for brushing:
1 tbsp molasses
1 dl water

Mix the yeast with cool, almost cold, water. Crumble the bread slices as finely as you can. Add the rye flour and mix well. Cover and let the dough become sour in room temperature for 1-2 days.

Dissolve the yeast into small amount of water and add to the sour dough starter, add molasses and spices as well. Add wheat bran and most of the rye flour. Cover with towel and allow to rise for an hour or two. Add the rest of the rye flour, knead and make 4 longish breads (round ones work most likely just as well.) Let rise under a towel for 20-30 minutes. Bake an hour in 200 Celsius degrees. Brush the breads with molasses and water mixture when they’re almost done (after 45-50 minutes) and again when you take them out of the oven. Cover warm breads with a blanket to ensure the crust doesn’t become too hard.


One comment on “Setsuuri – Sweet & Sour

  1. Elitefood says:

    […] rye bread or setsuuri margarine lingonberry […]

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