And then, all of a sudden, a shrill voice broke forth out of the darkness: “Pieces of eight! Pieces of eight! Pieces of eight! Pieces of eight! Pieces of eight!” and so forth, without pause or change, like the clacking of a tiny mill. – Robert Louis Stevenson, Treasure Island
I have the honour of hosting this August. Ever since March, when the BBBabes made Granary Bread, I cannot stop making bread with malted wheat! We cannot believe our fortune that the Noble Hop, the wonderful shop selling supplies for home-brewing beer, is about a five minute bike-ride from us.
So, a couple of weeks ago, when I went to replenish our stock of malted wheat, I noticed that the shop also sells malted rye. And I remembered about a bread I’ve had bookmarked for ages. One of my friends was born in Finland; a few summers ago, she returned for a wedding where she tasted the most wonderful bread. She raved and raved about how great it was, asked for and received (by snailmail!!!) the recipe and very kindly translated it for me. She hasn’t made it yet either. Because it calls for mämmimalltaita (malted rye for mämmi, a Finnish pudding), an ingredient not so easily found here in Canada.
Suddenly, I realized that I could make the bread at last by using malted rye purchased from the Noble Hop. Sure, I don’t really know exactly what mämmimalltaita means (I think it’s “mämmi malt”). But why should I let an inability to speak/read Finnish stop me?
I WAS going to suggest making this bread for the August BBBabes’ project but when I saw that the bread takes close to two hours to bake, I decided that would be a foolish choice for the Dog Days of summer.
So, in a sudden change of direction, I am choosing a rye bread from an area of Europe much further to the south. It’s L’Otto di Merano, a rye bread based on one of the recipes in Carol Field’s classic bread book, “The Italian Baker”. (continue reading )