leftover

Giant Rolls

February 18, 2017


Usually I sweeten malt breads with syrup. This time I was going to do the same, but then I saw an overripe banana on the kitchen table. Why not use it instead of syrup? I like to reduce wasted food at home. And so, I was ready to try! The banana worked well. It sweetened the bitterness of malt, but it was impossible to taste it in the bread. 

6 pcs.

2,5 dl (250 g) water
2,5 dl (250 g) mash (leftover from brewing beer)
50 g fresh yeast
1,5 tsp salt
2 tbsp honey
1 overripe banana
1 dl (50 g) oat bran
about 10 dl (650 g) wheat flour

Dissolve yeast, salt and honey in lukewarm water-mash-mix. Add the mashed banana and oat bran. Gradually mix in wheat flour and knead the dough for 10 minutes. (It's impossible to tell the exact amount of flour to use, it depends on the moisture of the mash. But, less is always better than too much.)

Cover with a tea towel and let rise for 30 minutes.

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 6 pieces. Shape each piece into a roll. Line two baking trays with parchment papers, place the rolls on them. 

Cover with a tea towel and let rise for 30 minutes. 

Preheat the oven to 225°C. Bake for 15 minutes. 

Let cool on a wire rack.

malt

Sourdough Bread

January 05, 2017


This bread has character! It has strength like rye breads even though it's a wheat bread. What's more, it keeps well and only gets better after a day or two. 

 1 bread 

First day 

2 dl (200 g) water 
2 dl (130 g) wheat flour 
1 dl (100 g) sourdough starter 

Combine the ingredients in a baking bowl. Cover with a tea towel and leave at room temperature (22–24°C) overnight. 

Second day 

the starter dough from the day before 
1 dl (100 g) lukewarm water 
1 tsp salt 
1 tbsp caraway seeds 
3 tbsp bread malt 
4 dl (260 g) wheat flour 

Blend lukewarm water, salt, seeds and bread malt with the starter dough. Add wheat flour and knead for 5 minutes. Cover with a tea towel and let the dough rise for 15 minutes at room temperature. Fold. Cover and let rise for 15 minutes. For the second and the third fold, repeat as the first fold. For the fourth and final fold, repeat the folding as before and shape the dough into a round bread. Put it into a proofing basket. Cover with a tea towel and let rest in the refrigerator overnight. 

Third day 

Take the bread from the fridge, let it come up to room temperature and rise until it has almost doubled in size. 

Preheat the oven to 250°C. Line a baking tray with a sheet of parchment paper and flip the bread on it. Score and put the bread in the oven. Reduce the temperature to 225°C and bake for 20 minutes. 

Let cool on a wire rack.

leftover

Winter Bread

December 22, 2016


A traditional Finnish Christmas bread is marked with a cross on the top, sweet and full with spices. A good addition is leftover mash as many Finns are brewing kotikalja (a malty low-alcohol, home-made table beer closely resembling kvass) for Christmas. This is one version of these breads, which are lovely addition to breakfast breads throughout the winter.

1 bread 

2 dl (200 g) mash and 1,5 dl (150 g) water 
or 3 dl (300 g) boiling water and 0,5 dl (40 g) rye malt 
30 g fresh yeast 
1 tsp salt 
1 dl (140 g) Scandinavian dark syrup (or light molasses) 
3 tsp Seville orange peel powder (bitter orange peel powder) 
2 dl (230 g) sugared lingonberry mash 
2 dl (100 g) rye flour 
9 dl (500 g) dark wheat flour 
50 g butter 
For the glaze: 
syrup water (half and half) 

Stir the yeast, salt and syrup into the lukewarm mash and water mix. Add Seville orange peel powder and sugared lingonberry mash. Gradually mix in the flours and knead the dough for couple of minutes. Add soft butter and knead for further 8 minutes. 

Cover and leave to rise at room temperature for 30 minutes. 

Line a baking tray with parchment paper. Turn the dough out onto a floured surface and knead it gently. Take a piece of dough aside. Form the rest of the dough into a round loaf and place it on the baking tray. Decorate the bread with the piece of dough you set aside using water as a glue. 

Cover and leave to rise for 30 minutes. 

Preheat the oven to 175°C. Brush with syrup water and bake for an hour and 15 minutes. Brush with syrup water after an hour again and the third time 10 minutes later. 

Cover and let cool on a wire rack.



malt

Top 3 Christmas Breads

December 09, 2016

Islander Bread


Almost every baker here in Finland knows this classic recipe, because Islander Bread is The Christmas Bread here in Turku and all over Finland. Everyone must have a loaf or two waiting for the dinner on Christmas Eve.

Islander Bread is a perfect match with smoked ham, fish, home-made fresh cheese or gouda. Or, why not to try it with blueberry jam and goat cheese?


Christmas Bread


This festive rye bread combines all the best parts of Christmas, almonds, dates and dark chocolate. How could you resist it? What's more, you can bake this bread with sourdough starter or with yeast.


Finnish Christmas Loaf


I bake Islander Bread for Christmas, but my family likes traditional Finnish Christmas Loaf too. So, I have a habit of baking the latter in November. This is a lovely bread as such, but also a delicious toast for breakfast.

leftover

Malted Orange Rolls

September 07, 2016


In the summertime I make often cheese and home-made beer. Consequently, I have lots of whey and mash in my freezer at the moment. If you don't have them, you can replace mash with malt and hot water and whey with water (or, in this case, orange juice mixed with water). 

 20 pcs.

 2 dl (200 g) mash (leftover from brewing beer)
8 dl (800 g) whey
50 g fresh yeast
1 tbsp salt
1 orange, grated zest and juice
1 dl (140 g) Scandinavian dark syrup (or light molasses)
4 dl (150 g) rolled oats 
20–22 dl (1300–1400 g) wheat flour

Stir the yeast, salt, orange (zest and juice) and syrup into lukewarm whey/mash mix. Mix in the rolled oats. Keep kneading and adding wheat flour. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mash and the amount of juice in the orange. But, less is always better than too much. Leave the dough as moist as you can. It's supposed to be moist and wet. 

Cover the bowl and let the dough rise for 20 minutes. 

Turn the dough out onto a floured surface. Use a dough scraper to assist you and fold the dough gently couple of minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 10 pieces. Shape each piece into a roll. Line 3 baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 225°C. Bake for 15–20 minutes. 

Let cool on a wire rack.


malt

Lazy Baker's Breads

May 01, 2016

No time or energy to bake homemade bread? Don't worry! These recipes come to your rescue. Stir the ingredients together and pour the mixture into a tin. Time and the oven take care of the rest.

Malt Loaf


Malt Loaf with a touch of butter and a slice of mild cream cheese is a worldly heaven. In a summerly sandwich the bread is paired with fresh cheese, iceberg salad and cucumber. In winter it's a good companion to ripe pears and mild Brie. Malt Loaf is also a perfect bread for a tuna lunch box sandwich. 

Clay Pot Bread

If you have a clay pot, now it's time to put it into use. This delicious bread is one of my favorites, not least because it will only take minutes to make it ready for the oven. 

 The bread has strong flavor and dense consistency, which make it perfect base for irresistible party bites. It's easy to slice the bread and then cut the shapes out of the bread e.g. with a flower cookie cutter.

If you love peas like me, make a pea spread on the pea bread. Too much? Not at all!

Pea Spread
Put 200 g peas, 400 g cream cheese, small amount of milk, lemon juice, black pepper an salt into a food processor and mix until smooth. You can also add mint leaves, oregano or a garlic clove into the spread if you want to. 

You have to mix the starter dough the day before baking, but otherwise this is quick and an easy-to-make bread. What's more, this bread is perfect for one-person households, because it is at its best when it has been kept in the fridge where it stays good for several days.

This recipe was invented by accident, when I was longing for freshly baked bread for my evening tea and realized that I have extremely little yeast and flour at home. I was too lazy to grocery shopping. I use what I had and the laziness was abundantly rewarded. This irresistible chewy bread has been one of my favourites right from the first bite.

malt

Hearty Rye Bread

April 28, 2016


Hearty Rye Bread is a great bread for seed lovers and so simple to make! The sticky dough is packed with seeds and therefore the bread is heavy and dense. Just the way I like it! 

 2 breads

First day

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl rye flour

Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and leave at room temperature (22–24°C) overnight.

Second day

2,5 dl (250 g) whole spelt grains
water
2 dl (200 g) lukewarm water
0,5 dl (70 g) honey
2 tsp salt
1 tsp instant coffee granules
2 tbsp malt extract 
1 dl (65 g) linseeds (flaxseeds)
2 dl (200 g) sunflower seeds
2 dl (130 g) wheat flour
4 dl (220 g) rye flour

Put the spelt grains in a pan with water, bring it to a boil, then simmer for 15 minutes. Pour out the water. Set aside to cool.

 Stir 2 dl lukewarm water, honey, salt, instant coffee granules, malt extract, seeds and spelt grains into the starter dough. Mix in 2 dl wheat flour. Stir briskly for 5 minutes. Add the rye flour and stir the sticky dough another 5 minutes. 

Cover the bowl and set in a warm, draft-free spot until doubled in size, 3 to 5 hours.

Pour the wet mixture into two greased 2-liter tins. Cover and let rise for about 1 hour 30 minutes. 

Preheat the oven to 175°C. Bake for 1 hour 30 minutes. 

Take the breads out of the oven, but leave them in the tins for 10 minutes. Remove the breads from the tins and let cool on a wire rack. When cooled, wrap the breads tightly and leave at room temperature overnight until you slice them. 

Hearty Rye Bread stores well. You can also freeze it.

malt

Gift Bread

March 30, 2016


I like to share food with friends, co-workers and neighbors and this tasty bread has long been one of my favorite edible gifts.

3 breads

7 dl (700 g) kotikalja (a traditional, low-alcohol, home-made beer, closely resembling kvass) 
50 g fresh yeast 
1,5 tsp salt 
1,5 dl (210 g) Scandinavian dark syrup (or light molasses) 
0,25 tsp cinnamon 
0,5 tsp clove 
1 tsp ginger 
14 dl (770 g) rye flour 
about 3 dl (200 g) wheat flour 

In a large mixing bowl, dissolve yeast, salt and syrup in home-made beer. Stir in cinnamon, clove and ginger. Gradually mix in the flours and knead the dough for 8 to 10 minutes. 

Cover and leave to rise at room temperature for one hour. 

Turn the dough out onto a floured surface and knead it gently. Divide the dough into three equal pieces. Shape the pieces into round loaves. 

Line two baking trays with parchment papers, place the breads on them, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 175°C. Bake for about an hour. 

Cover and let cool on a wire rack. For the best texture and flavor, wrap airtight and don't slice until the next day.


leftover

Mash Rye Bread

February 17, 2016


The dough of Mash Rye Bread is sticky. Let your mixer do the hard work if possible.

2 breads

First day, evening 

1 dl (100 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (110 g) rye flour
Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and leave at room temperature overnight.

Second day

2,5 dl (250 g) lukewarm mash
0,5 dl (50 g) lukewarm water
1 dl (140 g) Scandinavian dark syrup (or light molasses)
2 tsp salt
3 dl (200 g) wheat flour
1 dl (0,5 cup, US) dates, chopped into raisin-sized pieces
3 dl (160 g) fine, light rye flour (bolted rye flour, sieved rye flour)
4 dl (220 g) rye flour

Stir the mash, water, syrup and salt into the starter dough. Gradually mix in the flours. Add the dates. Knead the dough for 8–10 minutes.

Cover and leave to rise at room temperature until doubled in size. This takes about 4 hours.

 I like dense bread and this is why I totally "destroy" the bread at this point. I turn the dough out onto a floured surface and knead it. Then I divide the dough into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins. I preheat the oven and let the breads rise only the time the oven is warming up, only 20 minutes or so.

 If you like fluffy breads, don't knead the dough. Divide the dough gently into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins. Cover and leave to rise for two hours.

Preheat the oven to 250°C. Bake for 10 minutes, turn the temperature down to 200°C and cook for a further 40 minutes. 

Cover and let cool on a wire rack. When cooled, wrap the breads tightly and serve them the next day.

 The bread stores well at room temperature and after couple of days it's perfect for toasting.

malt

Islander Bread

December 21, 2015


Bread recipes on this blog are usually my own. But, the exception confirms the rule. I simply must publish this classic recipe which almost every baker here in Finland knows, because Islander Bread is The Christmas Bread here in Turku and all over Finland. Everyone must have a loaf or two waiting for the dinner on Christmas Eve.

 Islander Bread is a perfect match with smoked ham, fish, home-made fresh cheese or gouda. Or, why not to try it with blueberry jam and goat cheese? 

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.

leftover

Date Bread

December 10, 2015



I always have whey and mash in my freezer, because I make cheese and home-made beer.
If you don't have them, you can replace whey with water and mash with malt and hot water.

 2 breads

 5 dl (500 g) whey
1 dl (0,4 cup US) mash
25 g fresh yeast
1 tsp salt
1 dl (140 g) Scandinavian dark syrup (or light molasses)
1 dl (60 g) graham flour
1 dl (55 g) coarse rye flour
2 dl (110 g) bolted rye flour

5 dl (325 g) wheat flour 
8 pcs. dried, soft dates

Cut the dates into raisin-size pieces. Put them into a bowl and sprinkle some wheat flour on them. Shake until the pieces are covered with flour. This way the chopped dates won't stick to each other and you can easily use them in the recipe. 

Stir the yeast, salt and syrup into the lukewarm whey and mash mix. Gradually mix in the flours. Add the dates. Knead the dough for 6–8 minutes.

Cover and leave to rise at room temperature until doubled in size. 

Put the dough into two greased tins. Cover and leave to rise at room temperature for 40 minutes. 

Preheat the oven to 200°C. Bake for 50–60 minutes. The bread is ready if it sounds hollow, when you knock on its base.

Cover and let cool on a wire rack.


leftover

Christmas Bread

November 18, 2015


This festive rye bread combines all the best parts of Christmas, almonds, dates and dark chocolate. How could you resist it? 

What's more, you can bake this bread with sourdough starter or with yeast. 

Home-brewed beer are part of our Christmas as well as Easter and I never throw away any leftover mash. Instead, I recycle it into my breads. Mash gives a lovely, deep flavour to all kinds of breads. No wonder I have added some mash into this dough too.

2 breads

First day (morning) with sourdough 

1 dl (100 g) sourdough starter
1 dl (100 g) lukewarm water 
2 dl (110 g) dark wheat flour (yeast bread wheat flour) 

Mix together lukewarm water and flour. Cover with a tea towel and leave to sit at room temperature (22–24° Celsius) until the next day.

First day (morning) with fresh yeast

2 dl (200 g) lukewarm water 
2 dl (110 g) dark wheat flour (yeast bread wheat flour) 

Mix together lukewarm water and flour. Cover with a tea towel and leave to sit at room temperature (22–24° Celsius) until the next day.

Second day

3 dl (300 g) lukewarm water
2 tsp salt
1,75 dl (0,75 cup US) mash
1,5 dl (210 g) Scandinavian dark syrup (or light molasses)
(25 g fresh yeast) 
5 dl (325 g) wheat flour
1 dl (0,4 cup US) dates, raisin-size pieces
1,5 dl whole almonds with skins75 g chunky bits of dark chocolate 
about 7 dl (400 g) rye flour 

Decoration: whole almonds with skins 

Blend lukewarm water, salt, mash, syrup (and fresh yeast) with the starter dough. Usually you don't have to use commercial yeast if you are baking with the sourdough starter, but if your starter seems to be a bit lazy, you can add 10 g yeast into the dough. It doesn't spoil the bread. 

Add the wheat flour and whip vigorously couple of minutes. Mix in dates, almonds, chocolate and gradually more rye flour and knead until the dough feels smooth, but still a little sticky. This time the dough is ready even if it's still sticking to the sides of your mixing bowl. 

Cover and leave to rise at room temperature for 8 hours or until the dough has almost doubled in size. (The dough is ready for baking, if it slowly springs back, when you gently push a finger against the dough.)

Turn the dough out onto a lightly floured surface and knead it gently. Divide the dough into two equal pieces. Shape the pieces into two long loaves and put them on a parchment paper. Attach the almonds on the top of the breads by slightly pushing them down.

Cover and leave to rise at room temperature for 2 hours.

Put a baking tray into the oven and preheat it to 275°C. Using the parchment paper slide the breads into the hot baking tray and put them into the oven. Reduce the temperature to 200°C and bake for 50–60 minutes. 

Cover and let cool on a wire rack. Wrap the breads into tea tovels and wait until the next day to cut them.


crispbread

Malt Crispbread

September 29, 2015


Malt Crispbread is a thin Scandinavian-style crispbread, delicious yet healthy and perfect companion for your favorite cheese.

It's also a lovely gift. The dough is super-easy to handle. So, it isn't difficult at all to make perfectly round shapes and professional looking crispbreads. 

 If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

 12 pcs.

 1dl (110 g) sourdough starter
1 dl (55 g) rye flour
1 dl (100 g) lukewarm water

 Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 8–9 hours.

 2 dl (200 g) lukewarm water 
15 g fresh yeast 
0,75 tsp salt 
0,5 dl (70 g) honey 
0,5 dl rye malts for bread (flour) 
2 dl (130 g) wheat flour 
5 dl (275 g) rye flour

 Mix together the sourdough starter, water, yeast, salt, honey and rye malts. Stir until the yeast is dissolved completely. Add the flour and knead about 2 minutes. The dough appears to be too sticky, but don't add flour. 

 Cover and leave to rise for 2 hours.

 Turn the dough out onto a generously floured surface and divide it into 6 pieces. Roll out each piece to a thin, round sheet. Use a patterned rolling pin or poke the surface randomly with a fork before baking. With the help of a lid cut out a circle of dough with a diameter of 20 cm. It isn't difficult at all, because at this point the dough is easy to handle. Place on a parchment lined tray (2 crispbreads / tray). Continue rolling and cutting until all the dough is used up.

Preheat the oven to 225°C. Bake for 7–9 minutes / tray. Malt Crispbread is very thin. Don't leave it unattended as it burns very easily. 

Let cool on a wire rack.

malt

Cast Iron Pot Bread

August 25, 2015


This is my weekend bread because it takes a while until it's ready, but the taste is worth every minute. 

 Do you already have a sourdough starter? If not, it's easy to make by yourself. Here's a no-fuss sourdough starter recipe for you.

1 bread

First day

Starter dough:
1 dl (100 g) sourdough starter 
1,5 dl (150 g) lukewarm water
1,5 dl (100 g) wheat flour 

 Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7–9 hours.

Water and spelt mixture:
1,5 dl (150 g) water
1,5 dl (100 g) spelt grains

Boil up the water and spelt grains. Set aside to cool. 

Flour mixture:
4 dl (400 g) cold water
18 dl (1150 g) wheat flour
1 dl (50 g) graham flour
0,5 dl (30 g) rye malts for bread (flour)

Stir together the water and spelt mixture, 4 dl cold water and the flours. Set aside for 30 minutes.

Starter dough mixture:
10 g fresh yeast
1 tbsp salt
1 dl (70 g) crushed rye grains
starter dough

Blend the yeast, salt and crushed rye grains with the starter dough. 

 And finally, the dough:
Combine the flour mixture with the starter dough mixture and knead gently for 5 minutes. Place in an oiled bowl. Cover with a tea towel.

Stretch and fold the dough for the first time after 60 minutes. Stretch and fold 3 more times in 30-minute interval. 

Cover with a tea towel and leave to rise at room temperature overnight.

Second day

Next morning, turn the dough out onto a floured work surface. Lift the sides of the dough and fold them gently back towards the center a few times. Shape the dough into a loaf and put it into an oiled bowl. 

 Cover and leave to rise for 2 hours.

 Place a lidded cast iron pot in the cold oven and preheat it to 250°C. Remove the lid from the pot and flip the risen dough into the hot pot. Place the lid back on top and put the pot back into the oven. Bake for 20 minutes. Remove the lid, turn the temperature down to 200°C and bake for a further 25 minutes. 

 Let cool on a wire rack.

leftover

Heart Rolls

July 28, 2015



My sweet little boy asked me to bake heart-shaped rolls "because we love each other so much". How could I say no? 

 10 pcs.

 1,5 dl (150 g) mash (leftover from brewing beer)
3,5 dl (350 g) water

25 g fresh yeast
1 tsp salt
1 dl (35 g) rolled spelt flakes
1 dl (60 g) apricot marmalade
0,5 dl (70 g) honey
4 dl (220 g) rye flour
about 7 dl (450 g) wheat flour

Stir the yeast and salt into lukewarm water/mash mix. Mix in the rolled spelt flakes, apricot marmalade, honey and rye flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mash. If you are unsure, a little less is always better than too much.

 Turn the dough out onto a floured surface and knead it gently. Roll the dough into a rope. Cut it into 10 pieces. Shape each piece into a ball. Make a slit, 1/2 lengthwise, on the side of each ball. Pull cut ends apart. Place on a parchment lined tray.

Cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 250°C. Bake for 10–12 minutes.

Transfer to a wire rack, cover and let cool.


leftover

Molasses Rolls

April 21, 2015


Egg cheese and home-brewed beer with juniper berries are part of our Christmas as well as Easter. So, it's no wonder that I always have some whey and mash in my freezer in spring. This means lots of baking with these leftover ingredients. 

This recipe was inspired by dark molasses, which I had been looking for many years, but it wasn't an easy task here in Finland. I was overjoyed, when I finally found a can in my local grocery store.

 24 pcs.

 5 dl whey
4 dl mash (leftover from brewing beer)
50 g fresh yeast
3 tsp salt
1,5 tbsp caraway seeds
3 tbsp oil
1 dl dark molasses
3 dl dark syrup (or light molasses)
1 dl talkkuna flour * (It's not the same, but you can replace this with wheat flour.)
1 dl oat bran
3 dl coarse ground rye flour
about 15 dl wheat flour

 * Talkkuna flour is a mixture of half-cooked, dried and usually roasted grains milled into flour. It's a traditional Finnish, agrarian food, which is making a comeback lately. It's most often eaten with yogurt, buttermilk or other milk products. Nowadays it's also a trendy ingredient in cakes, pies, muffins and smoothies. 

 Stir the yeast and salt into lukewarm whey/mash mix. Mix in the caraway seeds, oil, molasses, syrup, talkkuna flour, oat bran and rye flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. It's impossible to tell the exact amount of wheat flour  to use, it depends on the moisture of the mash. 

 Cover and leave to rise at room temperature for 30 minutes.

 Turn the dough out onto a floured surface and knead it gently. Divide it in half. Roll each half into a rope. Cut each rope into 12 pieces. Put the rolls, cut side up, on parchment papers. Cover and leave to rise at room temperature for 20–30 minutes.

 Preheat the oven to 225°C. Bake for 13–15 minutes.

 Transfer to a wire rack, cover and let cool.

malt

Malt Loaf

January 29, 2015


This is as easy as it gets. The recipe is a lazy baker's dream. Nevertheless, the bread is one of my very favorite things. 

 N.B. Scandinavian dark syrup, unlike American dark corn syrup, is processed from sugar beets. Thus, a good U.S. equivalent is American light molasses. The syrup is a bit sweeter than the molasses, but it's close enough that the substitution works well.

1 loaf

5 dl (500 g) orange juice
50 g fresh yeast
1,5 tsp salt
1,5 dl 100 g) dark syrup (or light molasses)
1 dl (60 g) rye malt for bread (flour)
1 dl (60 g) graham flour
4 dl (260 g) wheat flour
3 dl (170 g) rye flour

Stir the yeast, salt, syrup, malts and flours into the orange juice. Pour the mixture into a greased 2-liter tin. And yes, I mean two liters. Any smaller and it will overflow. I know from experience! If your tins are smaller, double the recipe and bake three loafs.

Cover and leave to rise at room temperature for 2 hours. 

 This is as easy as it gets! A lazy baker's dream bread recipe.

Preheat the oven to 175°C. Bake for 1 hour 20 minutes. Take the loaf out of the tin and bake for a further 15 minutes.

If you have patience, wait. The bread tastes best when served the next day. We don't have that kind of restraint. We take a bite as soon as it has cooled a little. It's irresistible!

The very favorite delicacy of our snowy winter picnics is this Malt bread with a touch of butter and a slice of mild cream cheese along with a delicious mug of hot chocolate.