4 Jan '16

A month of dark rye cooking

Throughout the month of January, we’ll be sharing some of our favourite dark rye recipes on Instagram. This wholesome, hearty grain is a key component of Nordic food culture and we’ll be showing you how to use dark rye flour in breads, pastries and other bakes.  For inspiration, follow us on Instagram.

Dark Rye Blueberry ‘kukko’, a traditional Finnish blueberry jam filled pastry (makes 8)

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Dough

150g wholemeal rye flour

150g white flour

200g unsalted butter, at room temperature

1 tsp baking powder

170g caster sugar

Filling

120g blueberry jam

a cupcake tin, greased and covered with flour.

Preheat the oven to 180ºC, 350ºF Gas 4.

Mix the butter and sugar together in one bowl, and the dry ingredients together in another bowl, before mixing the two bowls together to form the dough. Roll into a ball, wrap in clingfilm and leave to rest in the refrigerator for at least 30 minutes, or overnight if possible.

Take the dough out of the refrigerator. The dough might be a bit crumbly. Roll the dough out on a lightly floured surface, with a layer of dough cover the holes of the cupcake tin. Add a tablespoon of blueberry jam to each and cover it with a thin layer of dough. Bake in the preheated oven for 20mins, or until golden brown.

We hope you enjoy trying new recipes with dark rye!