Archipelago Loaves From Pargas


  • 1L orange juice or sour milk (I used 1/2 orange juice, cheap is fine here,
  • 1/2 yoghurt, which I had at home and needed to use)
  • 1 pkts fresh yeast (=50 g total) 
  • 1 tbsp salt (I had Maldon, so used that)
  • 300 ml malt (I used oat bran instead. Not the same at all, but it was what I had at home)
  • 300 ml wheat bran
  • 300 ml rye flour
  •  1100-1300 ml wheat flour
  • 300-400 ml dark syrup (like molasses syrup or something like that)
  • My own addition: 2 tsp of ground peel from Seville oranges (=pomeransskal in Swedish). I expect grated orange zest would be good too. Anything spicy and orangey in flavour.
  • Oh, and I added 2 handfuls of crushed linseed too.


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,…

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