Marie Skogström's Secret Malt Bread

Name: Marie Skogström's Secret Malt Bread
Prep time: 30 min
Total time: 10 h
Yield: 3 st
Ingredients: 300 g (ca 3 dl) vatten, kokande; 120 g (ca 2,2 dl) rågsikt; 6 g (ca 2 tsk) kummin, mald; 9 g (ca 1,5 tsk) salt; 4 g (ca 2 tsk) kanel, mald; 4 g (ca 2 tsk) ingefära, mald; 4 g (ca 2 tsk) nejlika, mald; 50 g (1 pkt) KronJäst för Matbröd, färsk; 33 cl porter, alt. mörk öl t.ex. bayersk; 180 g (ca 3,4 dl) rågsikt; 180 g (ca 3 dl) vetemjöl special; 200 g (ca 1,5 dl) sirap, mörk; 10 g (ca 2 tsk) havssalt; 400 g (ca 8 dl) rågsikt; 240 g (ca 4 dl) vetemjöl special; 150-200 g (ca 1,5-2 dl) russin; sirap blandat med vatten; mjöl

Marie Skogström
3
30 min
10 hours

Now a staple on Marie's Christmas table. Less sweet, more flavorful, and longer-lasting—if there's any left, that is! If you can, buy whole spices—grind and mix them yourself.

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Here's how:

1

Combine the ingredients for the scalding mixture and knead for about 10 minutes. Cover the bowl with plastic wrap and let it rest until Day 2, or for at least 7–8 hours.
2

Mix the scalded milk with the ingredients for the quick dough and knead for about 10 minutes; let the dough rest for 1 hour.
3

Add the ingredients to the dough and knead in a mixer for about 15 minutes. Double that time if you’re kneading by hand. Add the raisins during the last 5 minutes.
4

Divide the dough and shape it into round loaves with the seam facing down.
5

Cut out a heart shape using a gingerbread heart as a template. Let the bread rise on a floured baking surface, covered with a baking cloth, for about 60 minutes.
6

Bake on a baking stone or baking sheet at 230 °C for about 30 minutes. If you want a glossy finish, brush the bread with a syrup solution as soon as it comes out of the oven. You can also dust it with a little flour, if you like.