Finnish malt bread

Ingredients

• 1.1 liters of sour cream
• 2 cubes of yeast (42 g each)
• 100 g sugar beet syrup
• vegetable oil - 2 tbsp.
• 300 g breadcrumbs
• 300 g barley malt
• in addition - 3 tbsp. l. wheat bran for molds
• salt
• 300 g wheat bran
• 1 kg wheat flour, grade 405
• flour for sprinkling the work surface, etc.

Cooking

Step 1

Prepare all ingredients so that they are at room temperature before baking. Put the breadcrumbs, bran, wheat flour and salt into a large bowl, mix well with your hands, and then loosen.

Step 2

Make a well in the center of the mixture. Measure a glass of curdled milk, add yeast and malt to it, mix until smooth. Pour this mixture into the well, mix with flour, and then add the remaining curdled milk. Knead the dough with a spoon for 15 minutes. Then turn out onto a floured work surface and knead with your hands (5 minutes).

Step 3

Shape the dough into a ball, put back into the bowl and cover with a tea towel. Let rise warm for 1.5 hours.

Step 4

Again lightly knead the dough. On a floured work surface, shape into a cylinder and divide into 3 equal portions. Lightly oil 3 baking dishes of a suitable size, sprinkle them with bran. Put a portion of dough in each form, cover with a towel and let rise in heat for 30 minutes.

Step 5

Preheat the oven to 180°C (oven with hair dryer to 160°C). Place the bread pans on the middle level of the oven, bake for 1 hour. Then quickly remove them from the oven, brush them on top with a thick layer of syrup, put them back in the oven and bake for another 30 minutes. Let the bread cool in the molds for 30-40 minutes, then tip the molds onto a wire rack and let the bread cool completely.