Ingredients
+6 quarts (6 L)water
+1 lb. (1/2 kg) rye malt
+3 lbs (1.5 kg) rye flour
molasses to taste
+1-2 tsp. salt
+4 Tbsp. chopped orange rind
(syrup)
Preparation
Mix 500 gm of malt with 1 litre of tepid water and put a thick layer of rye flour onto the surface. Cover, and leave it in a warm place for two hours. Sift the remaining malt and flour together. Uncover the pot, mix thoroughly and then add 1 litre of boiling water. Make another layer of malt/flour on the surface, cover the pot and again leave for an hour in a warm place. Repeat until all the ingredients are used. Finally add the salt and bigarade or orange zest and boil for 10 minutes, stirring well. Cool by whisking well and half fill moulds with the cooled mixture. Bake at 150°C (300F) for three hours.
