Archipelago Loaves From Pargas

A community recipe by Anonymous

Not tested or verified by Nigella.com

Print me

Introduction

I'm making bread, Archipelago loaves, from a recipe I found in a magazine. The woman whose recipe it is is from my hometown... Now, the recipe stated you need malt, but I didn't have any, and couldn't find any this snowy Sunday, so I used oat bran instead: (Original recipe by Anki Elmvik, Pargas, Finland)

Ingredients

Serves: 1 loaf

Metric Cups

1 litre orange juice (or sour milk)
2 tubs natural yogurt
50 grams fresh yeast
1 tablespoon salt
300 millilitres malt (or oatbran)
300 millilitres wheat bran
300 millilitres rye flour
1300 millilitres wholewheat flour
400 millilitres treacle
2 teaspoons ground peel (Seville oranges, or orange zest)
2 handfuls linseed (crushed)

1¾ pints orange juice (or sour milk)
2 tubs natural yogurt
2 ounces fresh yeast
1 tablespoon salt
10½ fluid ounces malt (or oatbran)
10½ fluid ounces wheat bran
10½ fluid ounces rye flour
45⅝ fluid ounces wholewheat flour
14 fluid ounces molasses
2 teaspoons ground peel (Seville oranges, or orange zest)
2 handfuls linseed (crushed)

Method

Archipelago Loaves From Pargas is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Crumble the yeast in the KA bowl, add the salt.

Heat the orange juice to body temperature and stir everything together.

Add the syrup and stir, then the rest of the liquid if using yoghurt or milk or sour milk..... Here I use a big metal serving spoon.

Then I put the bowl in the KA, and using the dough hook mix in the dry ingredients. I mix a good while, maybe up to 10 minutes (speed never over the setting 2). It makes a really loose dough, more the feeling of a thick batter, so don't be alarmed. It smells delicious!

You need 4 loaf tins (1 1/2 L or so), lightly greased. Spoon the dough evenly into the tins (I use the huge spoon from stirring the liquid into the yeast, and a rubber spatula), then leave, covered with a tea towel, to rise for 90 minutes.

Bake in a 175°C oven for 60 minutes. Baste with a mix of the syrup and water, then bake for another 30 minutes.

You can freeze the bread, but it is supposed to stay good and fresh for a while if packed airtight

Crumble the yeast in the KA bowl, add the salt.

Heat the orange juice to body temperature and stir everything together.

Add the syrup and stir, then the rest of the liquid if using yoghurt or milk or sour milk..... Here I use a big metal serving spoon.

Bake in a 175°C oven for 60 minutes. Baste with a mix of the syrup and water, then bake for another 30 minutes.

You can freeze the bread, but it is supposed to stay good and fresh for a while if packed airtight