FINNISH ARCHIPELAGO BREAD (SOURDOUGH) | JUST A PINCH RECI…
This recipe is also known as Nauvo bread though I've made a sourdough version of it. Nauvo is a part of Finnish archipelago region on the southwest. The archipelago itself has about 50.000 islands and skerries. This bread is very dark, very sweet and highly nutritious. It can be used every day or for festivities and it has so much flavor that butter is often enough to go with it. It can be timed differently as long as the time is divided to 8+8+2 hours. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/862901/Saaristolaisleipä%20Hapanjuurella/
Provided by Annastiina Salonen @Elaini
Categories Savory Breads
Prep Time 30 minutes
Cook Time 12 hours
Yield 20
Number Of Ingredients 13
Steps:
- 1st Day: 1. On midday mix the dark sourdough, rye flour and water in a bowl. Knead it even. 2. Cover the bowl with a cling film and let the starter ferment for about 8 hours in room temperature.
- 1. Before the bed add the buttermilk, salt and molasses to the active sourdough. 2. Mix in the rye malt and wheat bran, then the wheat flour. The dough should be sloppy and sticky. 3. Finally, make sure that the sourdough starter is not in the dough as pieces but mixed or kneaded in evenly. 4. Grease the 2-3 bread tins for about 4 liters in total (I do not do this because I use tins made of silicone). Put them on the oven rack. 5. Divide the dough into the tins with the help of a large spoon and even them out. 6. Cover the tins with a cloth and allow them to leaven overnight.
- 2nd Day: 1. Heat the oven to 175°C and put a steel dish on the bottom filled with water. This is meant for creating steam. 2. Bake the breads for about 2 hours. 3. After putting the breads in the oven spray them with water twice – I do this at half an hour from the start and half an hour before the end. Even if the breads taste good at once it's better for the texture to allow them to set and cool down.
FINNISH NISU - SWEET BREAD RECIPE - BAKING.FOOD.COM
Finnish Coffee Bread - great with butter and jam. Most Finns serve with coffee and around the holidays.
Total Time 3 hours
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Dissolve the yeast in the warm water.
- Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups).
- Beat until dough is smooth and elastic.
- Add about 3 cups of flour and beat well.
- Dough should be smooth and glossy in appearance.
- Add remaining flour 1 cup at a time until dough is stiff.
- Add the butter; beat until dough looks glossy again.
- Turn out onto floured board, cover with inverted bowl.
- Let rest for 15 minutes.
- Knead until smooth and satiny.
- Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size.
- Punch down; let rise again.
- Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3.
- Shape each piece of dough into a strip 16 inches long by rolling between palms and board.
- Braid 3 strips together into a straight loaf and pinch ends together and tuck under.
- Repeat for second and third loafs.
- Place on lightly greased baking sheets.
- Let rise until puffy (1/2 to 1 hour).
- Glaze loaves with a mixture of beaten egg and milk.
- Sprinkle with sugar and sliced almonds.
- Bake at 400 degrees for 25-30 minutes.
- Do not overbake- or bread will be dry.
Nutrition Facts : Calories 1892.1, FatContent 50.1, SaturatedFatContent 27.7, CholesterolContent 399, SodiumContent 2002.1, CarbohydrateContent 302.8, FiberContent 10.2, SugarContent 34.7, ProteinContent 53.4
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