finnish archipelago bread (sourdough)

Name: Finnish Archipelago Bread (Sourdough)
Prep time: 30 min
Cook time: 12 h
Yield: 20
Cuisine: Scandinavian
Ingredients: ## ACTIVE SOURDOUGH STARTER:; 100 gram(s) dark (rye) sourdough (from the fridge); 165 gram(s) rye flour; 100 milliliter(s) water; ## THE DOUGH:; - the active sourdough starter; 850 milliliter(s) buttermilk; 1 tablespoon(s) salt; 300 milliliter(s) molasses; 300 milliliter(s) rye malt, crushed; 300 milliliter(s) wheat bran; 1 liter(s) wheat flour (650 grams); 2 tablespoon(s) butter for greasing bread tins (opt.)

10 Pinches 1 Photo

Annastiina Salonen

Vanhalinna, Varsinais-Suomi

Updated on Jan 23, 2022

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/

Rate

prep time 30 Min

cook time 12 Hr

method Bake

yield 20 serving(s)

Ingredients

ACTIVE SOURDOUGH STARTER:
100 grams dark (rye) sourdough (from the fridge)
165 grams rye flour
100 milliliters water
THE DOUGH:
- the active sourdough starter
850 milliliters buttermilk
1 tablespoon salt
300 milliliters molasses
300 milliliters rye malt, crushed
300 milliliters wheat bran
1 liter wheat flour (650 grams)
2 tablespoons butter for greasing bread tins (opt.)

How To Make finnish archipelago bread (sourdough)

Step 1

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.

Step 2

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.
Step 3

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes