3 small loaves 

2,5 dl (250 g) buttermilk 

5 dl (2 cup, US) unsugared apple mush 

1 dl (140 g) Scandinavian dark syrup (or light molasses) 

40 g fresh yeast 

1,5 tsp salt 

8 dl (450 g) rye flour 

7–8 dl (400–450 g) dark wheat flour 

Blend the lukewarm buttermilk, apple mush, syrup, yeast and salt together. Add 8 decilitres of rye flour. Knead for couple of minutes. Add dark wheat flour as necessary and knead briskly another 8 minutes. 

Cover the bowl and set in a warm, draft-free spot until doubled in size. 

Turn the dough out onto a floured surface and knead it. Shape the dough into three small loaves. Line a baking tray with parchment paper, place the breads on it, cover and leave to rise at room temperature. 

Preheat the oven to 175°C. Poke the surface with a cake tester or bamboo skewer and bake for about one hour. 

Brush the breads with syrup-water mix. Transfer to a wire rack, cover and let cool.