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Archipelago Loaves From Pargas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I'm making bread, Archipelago loaves, from a recipe I found in a magazine. The woman whose recipe it is is from my hometown... Now, the recipe stated you need malt, but I didn't have any, and couldn't find any this snowy Sunday, so I used oat bran instead: (Original recipe by Anki Elmvik, Pargas, Finland)

I'm making bread, Archipelago loaves, from a recipe I found in a magazine. The woman whose recipe it is is from my hometown... Now, the recipe stated you need malt, but I didn't have any, and couldn't find any this snowy Sunday, so I used oat bran instead: (Original recipe by Anki Elmvik, Pargas, Finland)

Ingredients

Serves: 1 loaf

Metric Cups
  • 1 litre orange juice (or sour milk)
  • 2 tubs natural yogurt
  • 50 grams fresh yeast
  • 1 tablespoon salt
  • 300 millilitres malt (or oatbran)
  • 300 millilitres wheat bran
  • 300 millilitres rye flour
  • 1300 millilitres wholewheat flour
  • 400 millilitres treacle
  • 2 teaspoons ground peel (Seville oranges, or orange zest)
  • 2 handfuls linseed (crushed)
  • 1¾ pints orange juice (or sour milk)
  • 2 tubs natural yogurt
  • 2 ounces fresh yeast
  • 1 tablespoon salt
  • 10½ fluid ounces malt (or oatbran)
  • 10½ fluid ounces wheat bran
  • 10½ fluid ounces rye flour
  • 45⅝ fluid ounces wholewheat flour
  • 14 fluid ounces molasses
  • 2 teaspoons ground peel (Seville oranges, or orange zest)
  • 2 handfuls linseed (crushed)

Method

Archipelago Loaves From Pargas is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Crumble the yeast in the KA bowl, add the salt.
  • Heat the orange juice to body temperature and stir everything together.
  • Add the syrup and stir, then the rest of the liquid if using yoghurt or milk or sour milk..... Here I use a big metal serving spoon.
  • Then I put the bowl in the KA, and using the dough hook mix in the dry ingredients. I mix a good while, maybe up to 10 minutes (speed never over the setting 2). It makes a really loose dough, more the feeling of a thick batter, so don't be alarmed. It smells delicious!
  • You need 4 loaf tins (1 1/2 L or so), lightly greased. Spoon the dough evenly into the tins (I use the huge spoon from stirring the liquid into the yeast, and a rubber spatula), then leave, covered with a tea towel, to rise for 90 minutes.
  • Bake in a 175°C oven for 60 minutes. Baste with a mix of the syrup and water, then bake for another 30 minutes.
  • You can freeze the bread, but it is supposed to stay good and fresh for a while if packed airtight

  • Crumble the yeast in the KA bowl, add the salt.
  • Heat the orange juice to body temperature and stir everything together.
  • Add the syrup and stir, then the rest of the liquid if using yoghurt or milk or sour milk..... Here I use a big metal serving spoon.
  • Then I put the bowl in the KA, and using the dough hook mix in the dry ingredients. I mix a good while, maybe up to 10 minutes (speed never over the setting 2). It makes a really loose dough, more the feeling of a thick batter, so don't be alarmed. It smells delicious!
  • You need 4 loaf tins (1 1/2 L or so), lightly greased. Spoon the dough evenly into the tins (I use the huge spoon from stirring the liquid into the yeast, and a rubber spatula), then leave, covered with a tea towel, to rise for 90 minutes.
  • Bake in a 175°C oven for 60 minutes. Baste with a mix of the syrup and water, then bake for another 30 minutes.
  • You can freeze the bread, but it is supposed to stay good and fresh for a while if packed airtight

    • Additional Information

    Loaves for Kitchen Aiders or Kenwooders (messy dough, so I wouldn't recommend using your hands).

    Loaves for Kitchen Aiders or Kenwooders (messy dough, so I wouldn't recommend using your hands).

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