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Tomek Cooks

Archipelago bread

piimä, rye and wheat, malt, dark syrup glaze

Rise 1.5hProof 60minBake 90min at 175 °CRest overnight

baking

Dark rye and wheat loaf with malt and a syrup glaze.

1mix, rest 30min
2mix in flours and salt
3rise 1.5h
4tin, proof 60min
5bake 175 °C, 90min, to 97 °C
6optional: unmold, glaze sides and top
7cool, rest overnight
Archipelago bread

Ingredients

Glaze

Method

Step 1

Mix piimä, yeast, syrup and kaljamallas. Rest 30min.

  • 500gpiimä
  • 25gfresh yeast
  • 150gdark syrup
  • 100gkaljamallas

Step 2

Mix in flours and salt.

  • 300gwheat flour
  • 250grye flour
  • 10gsalt

Step 3

Rise 1.5h.

Step 4

Tin and proof 60min.

Step 5

Bake at 175 °C for about 90min; final test: 97 °C internal temperature.

Step 6

Optional: unmold after ~75min, glaze sides and top, finish on rack.

  • 50gdark syrup
  • 50gwater

Step 7

Cool completely and rest overnight before slicing.