2 breads

1 l (1030 g) buttermilk

75 g fresh yeast

1 tbsp salt

3 dl (420 g) Scandinavian dark syrup (or light molasses)

3 dl (60 g) wheat bran

3 dl crushed rye malt

3 dl (165 g) rye flour

10 dl (650 g) wheat flour

For the drizzle: 1 dl (0,5 cup US) syrup water (half and half)

Stir the yeast, salt, syrup, wheat bran, crushed rye malt and flours into the lukewarm buttermilk. Pour the mixture into two greased 2-liter tins. 

Cover and leave to rise at room temperature for 1,5 hours. 

Preheat the oven to 175°C. Bake for 1 hour. Cover with foil if necessary. Bake for a further 30 minutes. Drizzle the loaves with syrup water. Bake for a further 30 minutes without the foil. The loaves might be fully baked at this point. If not, take them out of the tins, drizzle with syrup water and bake for a further 10 minutes.

Cover and let cool on a wire rack. When cooled, wrap the breads tightly and store in a cool place for 2-3 days. If you are in a hurry, you can serve the breads the next day. The taste is irresistible!

Store in a cool place where Islander Bread will keep up to 8-9 days. Storing Islander Bread in the freezer is a great solution too.