Mämmi

Hellapoliisi’s mämmi recipe, published by Myllyn Paras, combines mämmi-and-bread malts with rye flour, water, syrup and bitter-orange peel. It develops sweetness during successive low-oven rests before boiling and a long bake.

The first litre of water is heated until steaming without boiling in the selected pot without plastic parts. Two and a half decilitres of malt and four decilitres of rye flour are whisked into it, and the mixture rests in a 50°C oven for two hours.

The same quantities of steaming water, malt and rye flour are added again, followed by another two-hour rest. A third equal batch is then added, completing the listed water, malt and flour totals.

Salt, bitter-orange peel and syrup season the mixture, which boils on the stove for about fifteen minutes and cools overnight. It is divided among ovenproof forms with room for bubbling and bakes at 125°C for about four hours.

The finished mämmi is allowed to cool and is served with cream as the selected accompaniment. The recipe also presents ice cream and vanilla sauce as other accompaniment choices.