Island-baked bread

500 ml buttermilk
25 g fresh yeast
1 tsp salt
150 ml dark molasses
100 ml fresh crushed lingonberries mixed with little sugar or 100 ml lingonberry jam
150 ml rye malt powder
150 ml wheat bran
200 ml rye flour
450-500 ml flour
For brushing:
1/2 tbsp dark molasses
1/2 tbsp water

1. Dissolve yeast in warm buttermilk, add salt, molasses and lingonberries (or jam) and mix until smooth. (Lingonberries can be omitted.) Add powdered malt, bran and all of the flour and stir with a wooden fork until just mixed. Do not knead. Bread batter should be slightly runny.
2. Pour batter in two buttered, deep rectangular 1 litre loaf pans (about 22 cm Ч 12 cm Ч 7 cm in size), cover with a damp towel and let rise for about 1 1/2 hours or until doubled in size.
3. Bake breads first at 175 C (347 F) for 30 minutes, brush surface with molasses and water mixture, cover lightly with parchment paper, lower temperature to 160 C (320 F) and bake for about 45-90 minutes more, or until bread feels firm when tapped on top.
4. Turn loaves out on a wire rack to cool, loosely covered with a towel, for about 1 hour or until they`re firm enough to slice. Serve plain with butter, cream cheese or garlic-flavoured cream cheese spread, etc.