This wonderfully moist archipelago bread is excellent to serve with fish soup, for example. Season the bread with licorice powder for a change. Make several loaves at once and take them as a gift to a friend!
Licorice archipelago bread
Ingredients (2 loaves)
1/2 l buttermilk
50 g yeast
1 1/2 dl dark syrup
5 tablespoons Kouvola Licorice Powder
1 teaspoon salt
1 1/2 dl beer malt
1 1/2 dl wheat bran
1 1/2 dl rye flour
5 dl wheat flour
For lubrication:
1/2 cup water
2 tablespoons dark syrup
1 tbsp Kouvola Licorice Powder
Guide
Warm the buttermilk in a bowl until lukewarm.
Crumble in the yeast.
Add dark syrup, licorice powder, salt, beer malt, wheat bran, rye flour and
wheat flour. Mix until smooth.
Divide the dough into cake pans lined with baking paper.
Cover and let rise for about an hour.
Bake at 175 degrees for 1–2 hours.
Let the loaves rest in the pans for about an hour.
For the spread, mix water, dark syrup and licorice powder.
Spread the bread with the mixture.
Breads are at their best in a few days.
Store the loaves wrapped in cling film in the refrigerator.
Recipe prepared by: Hella police
Kouvola Licorice sweet online store
From Kouvola's Licorice online store You can conveniently order liquorice and other related products for the whole family. In the online store you will also find the Gastro Pack designed for cooking , which includes a recipe booklet and ingredients for both tasty pastries and culinary surprises!