Kalakukko (Finnish Fish-Stuffed Rye Loaf)

Ingredients

• 2 cups (260g) rye flour
• 1 cup (125g) all-purpose flour
• 1 teaspoon salt
• 1 cup (240ml) water
• 2 tablespoons softened butter
• 1.5 lbs (680g) small whole fish (perch or vendace), cleaned
• 4 oz (115g) sliced bacon
• 1 teaspoon salt, for the filling
• 2 tablespoons butter, for the filling

Before you cook

• Clean and dry the small fish, removing scales and innards but leaving them whole.
• Slice the bacon.

Steps

1. Mix the rye flour, all-purpose flour and salt together in a bowl.
2. Stir in the water and softened butter and knead into a firm dough.
3. Roll the dough out into a circle about 1/2 inch thick, keeping the center slightly thicker than the edges.
4. Pile the cleaned fish in the center of the dough circle.
5. Season the fish with the teaspoon of salt and dot with pieces of the filling butter.
6. Lay the bacon slices over the top of the fish.
7. Draw two opposite sides of the dough up over the filling and pinch them together to seal.
8. Draw the remaining two sides up and pinch all the seams closed to fully enclose the filling.
9. Preheat the oven to 400°F (200°C).
10. Place the loaf on a baking sheet and bake for 30 minutes until the crust turns deep brown.
11. Wrap the loaf tightly in foil.
12. Reduce the oven temperature to 225°F (110°C).
13. Bake for 3 more hours, until the fish bones have softened completely.
14. Let the loaf rest for 15 minutes before slicing.
15. Serve warm, slathered with butter.