I have googled, pondered and compared different options and tasted different versions of the products sold in shops. Finally I dared to take the challenge and here’s the result: my version of a gluten-free Finnish Archipelago bread - which I can even dare to call Finnish Archipelago bread.
You will need the following for two loaves of bread:
- 1 liter buttermilk
- 75 g yeast
- 0,5 dl psyllium
- 2 tsp. salt
- 3 dl dark syrup
- 2 dl Valo24h Roasted Ground Flaxseed + Wild Blueberry
- 3 dl buckwheat bran
- 6 dl buckwheat flour
- 0,5 dl syrup
- 0,5 dl water
- Heat the buttermilk until lukewarm and then add the yeast and psyllium. Wait until the psyllium swells and the yeast dissolves.
- Add the syrup and the salt to the mixture and stir well.
- Add the rest of the ingredients and stir until the dough is smooth. The dough can be left a bit loose.
- Divide the dough into two buttered loaf pans and let them rise in a warm place for about an hour.
- Brush the breads with the syrup-water mixture and bake them in 175 ℃ for an hour.
- Brush the breads again with the syrup-water mixture and bake them for an additional half an hour. If the surface of the bread gets too dark, place a piece of baking paper on them.
- When the breads have been baked for an hour and a half, take them out of the oven and brush them one more time with the syrup-water mixture. Let them cool for a little while.
- Take the breads out from the pans and let them cool completely.
This bread gets even better with time. Store the bread in the fridge wrapped in a plastic bag; this makes the bread juicier and deepens the taste. The bread can also be frozen after it has cooled down completely - when melted, the bread gets nice and moist.