Finn Bread In Honor Of Bertha Maki Aili Nevala Recipes

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FINNISH ARCHIPELAGO BREAD (SOURDOUGH)



Finnish Archipelago Bread (Sourdough) image

This recipe is also known as Nauvo bread though I've made a sourdough version of it. Nauvo is a part of Finnish archipelago region on the southwest. The archipelago itself has about 50.000 islands and skerries. This bread is very dark, very sweet and highly nutritious. It can be used every day or for festivities and it has so much flavor that butter is often enough to go with it. It can be timed differently as long as the time is divided to 8+8+2 hours. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/862901/Saaristolaisleipä%20Hapanjuurella/

Provided by Annastiina Salonen @Elaini

Categories     Savory Breads

Number Of Ingredients 13

ACTIVE SOURDOUGH STARTER:
100 gram(s) dark (rye) sourdough (from the fridge)
165 gram(s) rye flour
100 milliliter(s) water
THE DOUGH:
- the active sourdough starter
850 milliliter(s) buttermilk
1 tablespoon(s) salt
300 milliliter(s) molasses
300 milliliter(s) rye malt, crushed
300 milliliter(s) wheat bran
1 liter(s) wheat flour (650 grams)
2 tablespoon(s) butter for greasing bread tins (opt.)

Steps:

  • 1st Day: 1. On midday mix the dark sourdough, rye flour and water in a bowl. Knead it even. 2. Cover the bowl with a cling film and let the starter ferment for about 8 hours in room temperature.
  • 1. Before the bed add the buttermilk, salt and molasses to the active sourdough. 2. Mix in the rye malt and wheat bran, then the wheat flour. The dough should be sloppy and sticky. 3. Finally, make sure that the sourdough starter is not in the dough as pieces but mixed or kneaded in evenly. 4. Grease the 2-3 bread tins for about 4 liters in total (I do not do this because I use tins made of silicone). Put them on the oven rack. 5. Divide the dough into the tins with the help of a large spoon and even them out. 6. Cover the tins with a cloth and allow them to leaven overnight.
  • 2nd Day: 1. Heat the oven to 175°C and put a steel dish on the bottom filled with water. This is meant for creating steam. 2. Bake the breads for about 2 hours. 3. After putting the breads in the oven spray them with water twice - I do this at half an hour from the start and half an hour before the end. Even if the breads taste good at once it's better for the texture to allow them to set and cool down.

FINNISH NISU - SWEET BREAD



Finnish Nisu - Sweet Bread image

Finnish Coffee Bread - great with butter and jam. Most Finns serve with coffee and around the holidays.

Provided by LiisaN

Categories     Breads

Time 3h

Yield 3 loaves

Number Of Ingredients 12

2 packages active dry yeast
3/4 cup warm water
1 (13 ounce) can undiluted evaporated milk, heated to 110 degrees
1/2-1 cup sugar
2 teaspoons salt
1 teaspoon crushed cardamom, seed
4 eggs, beaten
1/2 cup softened butter
8 -9 cups all-purpose flour
egg, mixed with
milk, for glaze
sliced almonds or plain sugar, for decoration

Steps:

  • Dissolve the yeast in the warm water.
  • Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups).
  • Beat until dough is smooth and elastic.
  • Add about 3 cups of flour and beat well.
  • Dough should be smooth and glossy in appearance.
  • Add remaining flour 1 cup at a time until dough is stiff.
  • Add the butter; beat until dough looks glossy again.
  • Turn out onto floured board, cover with inverted bowl.
  • Let rest for 15 minutes.
  • Knead until smooth and satiny.
  • Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size.
  • Punch down; let rise again.
  • Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3.
  • Shape each piece of dough into a strip 16 inches long by rolling between palms and board.
  • Braid 3 strips together into a straight loaf and pinch ends together and tuck under.
  • Repeat for second and third loafs.
  • Place on lightly greased baking sheets.
  • Let rise until puffy (1/2 to 1 hour).
  • Glaze loaves with a mixture of beaten egg and milk.
  • Sprinkle with sugar and sliced almonds.
  • Bake at 400 degrees for 25-30 minutes.
  • Do not overbake- or bread will be dry.

FINNISH BREAD



Finnish Bread image

This recipe was brought over from Finland by pioneers who settled the area. We make this bread for a local festival that features foods from different countries.

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 slices each).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1 cup whole wheat flour
1/4 cup butter, melted, divided
1 tablespoon brown sugar
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.

Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 217mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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