24/12/2014

ARCHIPELAGO BREAD, CHRISTMAS BREAD


The Christmas ham is in the oven, rice porridge bubbling on stove, gravlax done, vendace roe defrosted and bread baked. I'm ready to start my Christmas.

MERRY CHRISTMAS EVERYONE!



ARCHIPELAGO BREAD
(3 loaves)

1 l buttermilk
50g fresh yeast
1 dl apple juice
20g sea salt
450g (ca. 3 dl) dark golden syrup
250g (ca. 3 dl) crushed rye malt
100g (ca. 3 dl) rye bran
200g (ca. 3 dl) rye flour
600g (ca. 1 l) wheat flour
  1. Warm the buttermilk to hand temperature and mix in the yeast.
  2. Add all other ingredients and stir until everything is mixed. Avoid kneading.
  3. Divide the batter in three loaf pans. 
  4. Leave to rest for ca. 1,5-2 hours or until the dough has doubled in size.
  5. Bake first in 175°C for 30 minutes and then in 150°C for another 1h30min.

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