Does anyone have a tried recipe for Saldskab maize, not just one copied from the net?

Only in my head, for about 10-15 loaves, and all in kilograms; sorry.

Hi Ilze,
    If you would take the time to write it here from your head, it would definitely be appreciated. I can work with kilos no problem.

Inta

From my list of “things to do”,  I have been planning to set aside a day reserved for making rupjmaize and I do prefer the lighter, saldskab maize as opposed to the darker, heavier bread.  My mother made it very well, but it did take her some time, many trials and errors before she got it down pat.  Unfortunately, I never tried my hand at it, while she was still alive, though I did pin her down and tired to copy down not only the ingredients but those very important procedures—the rising of the yeast, timing, etc.  When I finally get around to making this bread and if I don’t have to end up throwing it out for the birds, other animals, I’ll gladly post the recipe.

But I do have a very strong feeling that Ilze’s bread is very good and if possible I’d also love to have the recipe. I have a scale with kilos, so I can learn to work with that too.

Irena