FINNISH ARCHIPELAGO BREAD (SOURDOUGH)

Finnish Archipelago Bread (Sourdough) image

Provided by Annastiina Salonen @Elaini

Number Of Ingredients 13

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.)

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.