Planes, Trains and Toboggans - Jokkmokk 2013 - Sub Zero Trip Report

[Wayland]

Google's translator isn't perfect, but you can get the gist of it...

"1 l buttermilk
75 g yeast
3 dl syrup
3 dl beer malt
3 dl wheat bran
3 dl of rye flour
1 tablespoon salt
10 dl wheat flour
2 tablespoons butter tin greasing
Siirappivesi lubrication
1 1/2 cups of water
1/2 cup syrup

Warm the sour milk to lukewarm in a saucepan or in the microwave. Crumble the yeast and mix well. Add the remaining ingredients, or syrup, beer malts, wheat bran, rye flour, salt and wheat flour, stirring with a wooden spoon. The dough does not bother.
Grease two 2 liter casserole with butter. Divide the batter into cups. Covered with a tea towel and leave to rise for 1 1/2 h.

Preheat oven to 175 degrees. Bake the breads medium level for about 2 s.
When the loaves have matured one half T, grease with them throughout siirappivedellä and continue cooking for a further 30 min. Allow bread to cool vuoissaan. Breads are at best two to three days. Let the bread will be happy to pretend to be cold."

That sounds about right, tasty too.

 

[Wayland]

Just repaired the broken picture links again in this thread. Sorry about that, they got moved when I shuffled my host site about.

 

[Wayland]

For any of you that enjoyed this thread, you might like the return trip report here:

Jokkmokk, the Return.

 

[Wayland]

Bear with me. I've broken some of the picture links in this thread again during work on my web site.

I'll fix them all as soon as I can.

 

[Wayland]

I think I've repaired it all now.