Piimalimppu (Finnish Loaves)

A community recipe by AnLi

Not tested or verified by Nigella.com

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Introduction

Katea and Chelse asked me for easy recipes for Finnish loaves. These two that I found won't take days to bake... For our PiimÃ¤ (a kind of sour milk) substitute buttermilk perhaps or unflavoured yoghurt (runny).

Ingredients

Serves: 6

Metric Cups

For the First Loaf Recipe

500 millilitres buttermilk (or yoghurt)
50 grams fresh yeast
½ tablespoon salt
2 teaspoons seville oranges (pulverised rind of - should be found in the spice rack in supermarket, Pomeransskal in Swedish)
2 teaspoons fennel seeds (dried, pulverised in a pestle and mortar - or caraway seeds, or both)
200 millilitres rye flour
1 litre wheat flour
200 millilitres treacle syrup

For the Second Loaf Recipe

1 litre yoghurt (or buttermilk)
800 millilitres rye flour
1 litre wheat flour
400 millilitres wholewheat flour
50 grams yeast (approximately)
200 millilitres treacle syrup
1 tablespoon salt
2 tablespoons seville oranges (pulverised rind of - Pomeransskal in Swedish)

For the First Loaf Recipe

17½ fluid ounces buttermilk (or yoghurt)
2 ounces fresh yeast
½ tablespoon salt
2 teaspoons seville oranges (pulverised rind of - should be found in the spice rack in supermarket, Pomeransskal in Swedish)
2 teaspoons fennel seeds (dried, pulverised in a pestle and mortar - or caraway seeds, or both)
7 fluid ounces rye flour
1¾ pints wheat flour
7 fluid ounces molasses syrup

For the Second Loaf Recipe

1¾ pints yoghurt (or buttermilk)
28 fluid ounces rye flour
1¾ pints wheat flour
14 fluid ounces wholewheat flour
2 ounces yeast (approximately)
7 fluid ounces molasses syrup
1 tablespoon salt
2 tablespoons seville oranges (pulverised rind of - Pomeransskal in Swedish)

Method

Piimalimppu (Finnish Loaves) is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dissolve yeast in lukewarm piimÃ¤ (or equivalent). Add spices and syrup, then flour, starting with the coarsest kind. Mix and knead until the dough is a nice springy ball. Leave dough to rise until ready to bake.

Knead well, and then shape into loaves and bake in a 200C oven for about 40 minutes.

Baste loaves once with mixture of dark syrup and hot water while baking and as soon as removed from oven for delicious rind on bread... leave to cool under a clean tea towel...

If you halve the amount of yeast and prepare the dough the evening before baking, leaving to rise covered with clingfilm in the fridge you will have a more delicious bread... Enjoy!

Knead well, and then shape into loaves and bake in a 200C oven for about 40 minutes.

Baste loaves once with mixture of dark syrup and hot water while baking and as soon as removed from oven for delicious rind on bread... leave to cool under a clean tea towel...

If you halve the amount of yeast and prepare the dough the evening before baking, leaving to rise covered with clingfilm in the fridge you will have a more delicious bread... Enjoy!