Scandinavian Rye Bread

Ready in 1 hour

This is a delicious healthy rye bread native to the south western archipelago of Finland. It is a great bread to use for Swedish open sandwiches.

Top-ranked recipe named "Scandinavian Rye Bread"


Ingredients

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300 ml Buttermilk; Luke warm
100 ml Maple syrup; Can substitute with lingonberry jam
15 ml Dry yeast
300 ml Plain flour
100 ml Wheat bran
100 ml Rye flour
100 ml Rye malt
40 ml Linseeds
20 ml Salt

Original recipe makes 1 Servings

Servings  

Preparation

1. Warm the buttermilk so that it is lukewarm. Add the yeast to the buttermilk and stir until dissolved. Pour in the maple syrup and set aside.

2. In another bowl mix the plain flour, wheat bran, rye flour, rye malt, linseeds and salt.

3. Pour the buttermilk mixture into the bowl with the flour and stir until consistent - approximately 2 minutes. The dough does not require kneading and is supposed to be rather wet.

4. Transfer the dough into a 1 litre bread tin and cover. Let rise for about 1 and a half hours.

5. When risen, put in oven heated to 175 degrees Celsius for a further 1 and a half hours.

6. Remove the bread from the tin and let cool on an oven rack.

Notes

Some of the ingredients may be hard to come by. Wheat bran can be found in either the cereal or health care aisle of your local supermarket, but you may need to go to a specialist store to find the rye flour and rye malt. I bought the rye malt at a local home brewer supply store. The bread is supposed to a sweet flavour to it but I've found that some people prefer the bread without the maple syrup, in which case you should replace it with some more butter milk.

Credits

Added on Award Medal
Verified by stevemur

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