Mämmi, rye malt pudding

Ingredients

• 2 litres of water
• Approximately 480g of rye flour (8 dl)
• 30 cl of malt
• 1 teaspoon of salt
• 10 cl of syrup
• 1 tablespoon of dried bitter orange peel

Heat the water to approximately 60 °C. Add the rye flour and malt. Let it rest at this temperature, without boiling, for 3 hours.

Bring to a boil and cook for 5 to 10 minutes. Add the salt, syrup, and ground bitter orange peel.

Pour: Place in an oven-safe dish or baking pan, then bake for 3 hours at 175 °C. Stir every 15 minutes during the first two hours.