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finnish archipelago bread (sourdough)

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

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:ä%20Hapanjuurella/

yield 20 serving(s)
prep time 30 Min
cook time 12 Hr
method Bake

Ingredients For finnish archipelago bread (sourdough)

  • 100 g
    dark (rye) sourdough (from the fridge)
  • 165 g
    rye flour
  • 100 ml
  • the active sourdough starter
  • 850 ml
  • 1 Tbsp
  • 300 ml
  • 300 ml
    rye malt, crushed
  • 300 ml
    wheat bran
  • 1 l
    wheat flour (650 grams)
  • 2 Tbsp
    butter for greasing bread tins (opt.)

How To Make finnish archipelago bread (sourdough)

  • 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.
  • 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.
  • 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.