Malt & Rye loaf by Kim Mustonen

There’s a dish on Olo Garden’t menu, that includes Finnish sweet malt bread. The recipe in by Olo Garden’s chef Kim Mustonen and it won’t let you down.

Bake this beautiful bread for Easter or just for fun. Spending Easter at your friend’s house? You can bring the bread as a gift.

Malt & Rye loaf

0,6 l buttermilk
50 g fresh yeast
280 g dark syrup
26 g salt
0,6 l all-purpose flour
2 dl rye flour
2 dl malt
1,6 dl wheat bran

butter & flour for the baking tin

Mix the buttermilk, syrup and fresh yeast together.

Add the dry ingredients.

Knead the dough with a mixer on medium-speed for 10 minutes. Butter the baking tin with melted butter and sprinkle with some flour.

Add the dough into the baking tin and let it rise under a cloth for about 6 hours.

Bake for 30 minutes in 180 °C. Lower the heat to 150 °C and bake for another 30 minutes. Take out of the oven and let cool.

Olo serves the bread with Västerbotten cheese, mushrooms and celery.

March 27th, 2017|


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