Archipelago bread

Preparations

Step 1

Mix piimä, yeast, syrup and kaljamallas. Rest 20–30 min.

Step 2

Mix in flours and salt.

Step 3

Rise 1–2 h.

Step 4

Tin and proof 45–60 min.

Step 5

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

Step 6

Optional: unmold after ~75–80 min, glaze sides and top, finish on rack.

Step 7

Cool completely and rest overnight before slicing.