Name: Archipelago bread (Saaristolaisleipä)
Prep time: 20 min
Cook time: 90 min
Total time: 170 min
Cuisine: Finnish
Ingredients: 400 gr flour; 80 gr rye flour; 100 gr oat bran; 120 gr malt; 500 ml sour milk; 100 ml maple syrup; 50 ml vegetable oil (neutral, like sunflower oil, for example); 15 gr dry yeast; 1 tsp salt; 1 tbsp maple syrup; 1 tbsp lukewarm water

Finnish

Vegetarian

Bowl

Wooden spoon

Spatula

Heat the buttermilk to 36°C (96,8°F) and pour it into a bowl.

Add the yeast into the bowl, mix, and add syrup, malt, oat bran and salt. Mix.

Add the rye flour and start working the dough, mixing with a wooden spoon or rubber spatula.

Slowly add the wheat flour, little by little, while working the dough.

Add the vegetable oil when almost all the flour has been mixed in, and keep working the dough.

When the dough is mixed well, divide the dough into two parts.

Grease two 21x10cm (8x4 inch) bread pans and place the previously divided dough in both of them. You can gently pierce the dough with a fork.

Cover the bread pans well and let them rest for at least 60 minutes. When ready, preheat the oven at 175°C (or 350°F).

Place the pans on the lowest part of the oven and bake for an hour.

Remove pans from the oven. Mix 1 teaspoon of syrup with 1 teaspoon of lukewarm water and brush atop the loaf to add flavor and color. Reduce the oven temperature to 150°C (300°F).

Cover the loaves with baking paper or aluminum foil so that the top does not darken too much.

Once finally out of the oven, brush again with the syrup mix.

Flip the bread away from the tray to a plain surface after the bread has cooled down slightly.

Eat it whenever you want but best after two days!

Archipelago bread (Saaristolaisleipä)

Utensils needed:

Overview

Category

Cuisine

Diet

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