👨‍🍳 Instructions

1. 1

   In a large saucepan, bring 1 liter of water to a boil. Remove from heat and stir in half of the malted rye flour and half of the rye flour until smooth. Cover and let stand in a warm place (around 50°C or in a turned-off oven that has been preheated and cooled) for 90-120 minutes to develop sweetness.

   💡 Tip: Maintaining a consistent warm temperature is key for the enzymes to work.
2. 2

   Bring the remaining 1 liter of water to a boil. Add this hot water, the remaining malted rye flour, and rye flour to the mixture from Step 1. Stir well. Cover and let stand in a warm place for another 2 hours.

3. 3

   Add the dark syrup, salt, and bitter orange peel (if using) to the mixture. Stir thoroughly until fully incorporated. Heat the mixture on the stovetop over medium-low heat for 10 minutes, stirring constantly to prevent burning.

   💡 Tip: Scrape the bottom of the pot to ensure nothing sticks.
4. 4

   Pour the mixture into greased ovenproof dishes (traditional birch bark boxes or foil pans). Fill only about one-third full, as mämmi will rise during baking. Smooth the surface.

   💡 Tip: Using greased pans helps prevent sticking.
5. 5

   Prepare a sugar-water mixture by combining 0.5 dl water with 0.25 dl sugar. Drizzle about 1.5 tablespoons of this mixture over the top of the mämmi in each dish to prevent a crust from forming.

   💡 Tip: This step is optional but recommended for a smoother finish.
6. 6

   Bake in a preheated oven at 170°C (320°F) for 2.5 to 3 hours. The mämmi should be thick and pudding-like. After baking, turn off the oven and let the mämmi cool inside the oven.

7. 7

   Once cooled, cover the mämmi tightly and refrigerate for at least 12 hours, preferably 24 hours, to allow the flavors to mature and the texture to firm up.

8. 8

   Serve chilled, typically with heavy cream and a sprinkle of sugar.

   💡 Tip: Mämmi is known to have a laxative effect, so consume in moderation.