Bread from the skerries a'la Raija and Erik from Finland

Shopping List for 4 adults

The recipe provides 2 loaves 1 L of buttermilk 50 g yeast 1.5 dl syrup (light or dark as desired) 3 dl Tuoppi Crushed Rye Malt about 280 g Rye Malt Beer malt try a local brewery. It is roasted malt 3 dl wheat bran (fiber) about 150 g 3 dl wholemeal about 270 g 10 plain flour about 690 g 1 tbsp. sea salt or smoked salt 2 tbsp. butter flakes or olive oil Option: 1 tsp. Karlsens Licorice Granules Syrup water for brushing: 1 cup warm Wiiebroe Porter 1/2 cup hot syrup mix well

I am an angler in Scandinavia Home Recipe No. 104 Bread from the skerries a'la Raija and Erik from Finland

First, some facts: Erik and Raija I have known for many years. Erik and I fished together several times. Erik lives half in Denmark and half in Finland, from where the recipe comes. Beer malt - Rye Malt - also comes from Finland. One use the beer malt to produce a light beer - almost without alcohol - but read even more about this on the website. Procedure without liability: Warm buttermilk to 28 degrees in a saucepan or in the microwave. Pour the buttermilk into a large bowl. Crumble the yeast and mix well. Add the remaining ingredients: salt, syrup, beer malt, wheat bran, rye flour and wheat flour, stirring with a heavy wooden spoon. The dough should only knead gently together. It is slightly sticky. Save a little flour to sprinkle on the kitchen table. Roll out the dough on the kitchen table and form a short and thick sausage. Divide the dough in two and then roll two sausages and put them into two 2-liter molds greased with butter or olive oil. Brush well with water syrup. Cover with a tea towel and leave to rise for 1½ to 2 hours at room temperature. Prick with fork holes in two rows along the surface of the bread. Preheat oven to 175 degrees. Bake loaves in middle of oven on a rack for about 2 hours. When the loaves are baked about 1½ hours, brush the loaves with syrup water and continue baking for about another 30 minutes. Let the loaves be cool overnight, only covered in a clean tea towel. Cut best the day after with a good bread knife. Cold store the loaves. Can vacuum packed and frozen. Serving: Used as plain rye bread, but has a different taste because of beer malt. Garnish: Yes! what garnish one rye bread with? Make yourself your own experience. Drink: It depends on when you eat rye bread - breakfast - dinner - or evening. Tips: I could not wait for the day after, so I buttered me a piece of bread with a hot fish fillet, remulade and lemon garnished with cress. It was just the thing for a lunch. The option of licorice granules can be recommended for cheese sandwiches with jam.