viljamassi

Viljamassi is a Finnish term that translates to "rye dough" or "rye mass." It refers to the base dough used for preparing traditional Finnish rye bread, particularly dark rye varieties like ruisleipä or sekaleipä. This dough is typically made from a high proportion of rye flour, often a mix of whole rye and lighter rye flour, combined with water, salt, and a sourdough starter.

The preparation of viljamassi is a crucial step in achieving the characteristic dense texture, slightly sour flavor, and long shelf life of Finnish rye breads. The sourdough starter, known as juuri in Finnish, is essential for leavening the heavy rye dough and contributes significantly to its distinct taste. The dough is often fermented for an extended period, allowing the natural yeasts and bacteria in the starter to work, which also aids in digestibility.

Unlike wheat doughs that are typically kneaded to develop gluten, viljamassi is usually mixed or stirred rather than extensively kneaded. This is because rye flour has less gluten-forming potential. The resulting dough is dense and sticky, requiring specific techniques for shaping and baking. Viljamassi forms the foundation for many beloved Finnish baked goods, embodying a long-standing tradition of rye bread making in the country.