This is a versatile loaf that goes equally well with both sweet and savory toppings – or with just a light coating of butter to accompany soups and stews. Instead, it offered a tender, open crumb and a mildly sweet flavor profile that doesn’t overwhelm the rye, but complements the edgy nuttiness of the grain. The bread wasn’t nearly as sweet as I expected, given the rye malt and syrup that figure so prominently in the formula. The dough is acidified with buttermilk - piima in Finnish. Like many other Swedish (and western Finnish) breads, this is a yeast-leavened mixed wheat-rye loaf. It was an immediate hit, not just with me, but with all 18 members of our jolly band of bread nerds. ![]() I first tasted it at the Wi-Box Bakery in Raseborg, on Finland’s southwestern coast, where Swedish influence is very strong. ![]() One of the breads I discovered on Baltic Rye Tour 2018 was this simple and lovely Finnish malt bread.
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