3 loaves
4 h
Ingredients
1 l buttermilk
3 dl syrup
75 g fresh yeast
3 dl malt for kvass
3 dl rye bran
3 dl rye flour
1 tbsp salt
1 l wheat flour
For brushing
2 tbsp syrup
2 tbsp butter, melted
Instructions
1. Heat the buttermilk in a pot until lukewarm, add the syrup and whisk. Crumble in the yeast and stir.
2. Add and mix the rest of the ingredients into the buttermilk-syrup mixture so that no lumps remain in the dough. The archipelago bread dough should NOT be kneaded too much, so that no extra gluten forms in the dough – just a thorough mixing of the ingredients is enough.
3. Grease three bread pans (e.g. 1/4 100 mm GN container) and divide the dough into the pans. Cover with a lid or a cloth and let rise for 90 minutes at room temperature.
4. Bake the loaves at 175 degrees Celsius on the bottom rack of the oven for about 2 hours. After 90 minutes, brush with butter-syrup mixture.
5. Turn the finished loaves out onto a wire rack to cool and cover with a cloth.
Serve with butter and cold-smoked salmon.