Baking · Finnish

Saaristolaisleipä (Archipelago Bread)

Name: Saaristolaisleipä (Archipelago Bread)
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 3 servings
Cuisine: Finnish
Ingredients: 1 l Valio buttermilk (piimä); 75 g yeast; 3 dl malthouse rye malt (for mämmi and bread), e.g., Laihian Mallas; 1.5 dl dark syrup (molasses); 1.5 dl dark brown sugar; 1 tbsp salt; 4 dl rye flour; 9 dl wheat flour; 3 dl wheat bran; 0.5 dl coffee; 0.5 dl dark syrup (molasses)

Archipelago bread (Saaristolaisleipä), also known as Nagu loaf, is a Finnish favorite from Midsummer to Christmas, and for good reason! Archipelago bread tastes wonderful with butter and cheese, and of course alongside all kinds of fish dishes.

Smarrig Kitchen12y

Machine-translated, original language: Suomi.

Prep 25 min Cook 3 h 30 minTotal 3 h 55 minInspired by valio.fi

Method

1
Dissolve the yeast in lukewarm buttermilk. Add the malts.
2
Add the syrup, dark brown sugar, and salt. Mix well. Finally, add the rye flour, wheat flour, and wheat bran. Knead into a dough. Sprinkle a little flour on top.
3
Cover the dough with a cloth and let it rise in a warm place until doubled in size, about 1.5 hours.
4
Grease and coat with breadcrumbs three oblong loaf pans (volume about 1.5 l). Divide the dough into the pans.
5
Bake on the lowest rack of the oven at 175 degrees for the first 1 hour and 20 minutes. Brush the surface of the loaves with the warm coffee-syrup mixture. Cover the loaves loosely with aluminum foil.
6
Return the loaves to the oven and bake for another 40 minutes.
7
Remove from the oven and let cool for a moment.
8
Turn the loaves out of the pans. Place on a wire rack to cool, covered with a cloth.
9
Serve with butter and Valio Salaneuvos® cheese.
10
You can also use disposable baking pans (volume about 1 liter) designed for baking bread.
11
The bread tastes best 1 to 2 days after baking. Store the bread in the refrigerator.

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