Kalakukko

Ingredients

• 190 g Dark Rye Flour
• 40 g Wheat Flour
• 1.5 tsp Salt
• 35 g Butter
• 155 ml Water
• 300 g Vendace
• 120 g Pork Belly
• 0.5 tsp Black Pepper
• 0.25 tsp Allspice

Method

1. In a large bowl, rub {butter} into {dark_rye_flour} and {wheat_flour}, add {salt}, then pour in {water} and mix into a firm dough. Knead briefly until smooth and cohesive, seasoning the dough evenly so the crust tastes full, not flat.
2. Pat {vendace} and {pork_belly} dry so the filling bakes savory rather than watery. Slice the {pork_belly} thin, then season {vendace} and {pork_belly} with {salt}, {black_pepper}, and {allspice}.
3. On a floured surface, roll most of the dough into a thick round. Form a deep shell, layer in {vendace} and {pork_belly}, seasoning the layers as you build for even flavor, then fold the dough over and seal tightly so the loaf bakes in its own juices.
4. Bake the loaf in a covered pot or on a tray in a low oven until the crust is dark and firm and the filling turns silky. The long gentle bake lets the {pork_belly} baste the {vendace} while the rye shell becomes both bread and vessel.
5. Melt {butter} with a little {water}, brush the hot loaf, and rest briefly until the crust softens slightly and slices cleanly. Serve warm so the crumb stays moist and the filling remains succulent.