Potato bread

Archipelago bread

Ingredients

1 l Fresh orange juice
3 dl Dark syrup
3 dl Beer-malt groats
25 g Salt
3 dl Mummon Delight Potato Flakes
1 kg Wheat flour
300 g Rye flour
100 g Fresh yeast

Preparation

Measure the orange juice, syrup and malt grits into a large pot. Heat the mixture to 37 degrees.

Add salt, yeast and potato flakes. Stir and finally add rye flour and wheat flour. Mix by hand if necessary. Allow to rise in the pot under a cloth for about an hour.

Turn the dough into greased loaf pans. Leave the pans a little underfilled. Allow to rise under a cloth for about an hour.

Bake in the oven at 190 degrees for about an hour.

Serve, for example, with salmon soup or potato salad.