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
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
Recipe No. 104
Bread from the skerries a'la Raija and Erik from Finland
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 1 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 1 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.

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