Finnish Archipelago Bread Sourdough Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.

Steps:

• 1st Day: 1. On midday mix the dark sourdough, rye flour and water in a bowl. Knead it even. 2. Cover the bowl with a cling film and let the starter ferment for about 8 hours in room temperature.
• 1. Before the bed add the buttermilk, salt and molasses to the active sourdough. 2. Mix in the rye malt and wheat bran, then the wheat flour. The dough should be sloppy and sticky. 3. Finally, make sure that the sourdough starter is not in the dough as pieces but mixed or kneaded in evenly. 4. Grease the 2-3 bread tins for about 4 liters in total (I do not do this because I use tins made of silicone). Put them on the oven rack. 5. Divide the dough into the tins with the help of a large spoon and even them out. 6. Cover the tins with a cloth and allow them to leaven overnight.
• 2nd Day: 1. Heat the oven to 175°C and put a steel dish on the bottom filled with water. This is meant for creating steam. 2. Bake the breads for about 2 hours. 3. After putting the breads in the oven spray them with water twice - I do this at half an hour from the start and half an hour before the end. Even if the breads taste good at once it's better for the texture to allow them to set and cool down.