This has been my tradition for some years now: to make a sweet brown bread for midsummer fest and for christmas. Looking out from the window I would guess that I am making this for the latter fest. Unfortunately that is not the case: only 8 degrees outside. Hrrr...
This sweet bread remains days and days - and only gets better and better. It is the perfect accompany for fish.
Recipe for two breads
1 litre sour milk (piimä)
75 g yeast (hiiva)
3 dl syrup (siirappia)
3 dl malt (olutmaltaita)
3 dl wheat bran (vehnäleseitä)
3 dl rye flour (ruisjauhoja)
1 table spoon of salt
10 dl wheat flour
2 table spoon butter (for buttering the pans)
Syrup water (for watering the bread)
1 1/2 dl water
1/2 dl syrup
Warm the sour milk in a casserole. Add the yeast and mix well. Add all the other ingredients: syrup, malt, wheat brans, rye flours, salt, and flour. Mix but don-t bake. Butter two pans or casseroles and divide the daugh into two. Let them rest covered 1 1/2 hours. Heat the oven to 175 and bake 2 hours. After 1 1/2 hours, pour the syrup water over the breads and continue baking another 30 minutes. The breads are best after few days., especially when stored in the refrigerator.
