Thursday, January 24, 2013

Mallas Limppu

Malt Loaf
(Mallas Limppu)

This is one of the easiest loaf bread. I would actually bake this on a whim. This recipe is in deciliter, as this is what they normally use here in Finland. If you don't have a dl measuring cup, just use your ml.
I hope you enjoy it as much as I do.

To make 1 big loaf:

500 ml warm milk or piima (buttermilk)
25 gms. fresh yeast (or half of the usual cube)
50 ml  dark syrup 
50 gms. melted butter
100 ml malt flour (1 dl)
150 ml rye flour (1.5 dl)
700 ml to 1000 ml of wheat flour (7 to 10 dl)
1 tsp. salt

* In the mixer bowl with hook attachments, dissolve the yeast in the warm milk/piima.
* In medium speed, slowly add syrup, melted butter, malt and rye flours.
* Continue to mix adding wheat flour 1 dl at a time, plus the salt. 
* No need to finish all the wheat flour (after the 7th), if the dough is already elastic, or when finger is pressed, it bounces back. 
* Mold the dough into one or two loaves depending on your tray.

I don't use the loaf tin for this. I like the way it looks as a free shaped loaf. It is quite compact, so
it holds its shape quite well. Be warned though, it swells twice its size. :)

Bake in a pre heated oven at 210 degs C. for 30 to 40 mins. lowest rack.

When done, brush the outer covering with butter then cover with aluminum foil for about 10 mins. before serving. 
~ serve with butter
~ with garlic infused olive oil and Spanish ham
~ salsa of tomato, onion, garlic and coriander
~ whatever your heart desires!   


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