Flour Friday: Archipelago Bread

The southwestern Finland is rather famous of its sweet and very dark breads. There’s no definitive way how to make them, there are quite likely as many recipes as there are bakers. I picked up this recipe from some magazine, substituted the sour milk with a mixture of soy milk and yogurt and off to baking I went. The result was a truly wonderful bread, which is why we want to share it with you.

skargordsbrod

 

Archipelago Bread

The “sour milk”:

3,5 dl plain soy yoghurt
3 dl soy milk

Rest of the ingredients:

A package of yeast (50g)
2 dl molasses
2 tsp salt

2 dl wheat bran
2 dl rye flour
2 dl beer malts
6,5 – 7 dl wheat flour

Mix together yoghurt and milk to create the faux sour milk. Warm it up to 37 Celsius degrees and add the yeast, salt and molasses. Combine with wheat bran, rye flour and beer malt. Add wheat flour. Don’t worry if the dough seems worryingly loose or fluid at this point. Let rise under a towel for an hour.

Take two baking casseroles and line them with parchment paper. The bins should be big enough for the dough to half fill them. Cover with a blanket and let raise for another hour.

The dough should have risen now to more or less fill the casseroles (or maybe even a bit over the edges.) Bake in the oven at 175C for 1 hour and 20-50 minutes. When the top looks ready and your kitchen smells wonderful, they’re ready.

If you want a deluxe bread, brush the breads with a mixture of molasses and water after you have removed them from the oven and taken out of the bins.

Let cool and enjoy.

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4 comments on “Flour Friday: Archipelago Bread

  1. Wow ! That looks amazing 😊

    • nomad says:

      It is truly amazing! Combining the sweetness of molasses, the rich taste from malts, a hint of sourness from the yoghurt and a fantastic texture. I could eat the whole bread on one sitting!

  2. shaheen says:

    Wow it does look pretty dense and packed. The bread we have in the U.K, mostly those from supermarkets are a great disappointment, I try my best to support local bakers and artisan bakers at farmers markets.

    • nomad says:

      We like rye (sourdough and not) or mixed flour breads a lot here, and they’re always of very dense consistency.

      We pretty much always make our own bread (so much cheaper), but when buying bread, it always has to be from a local smaller bakery. They’re so much better than mass-produced breads.

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