Warm your apple juice to 108 F (42C). Add in the yeast and syrup. Stir around.
Add in the malt, bran, rye flour, and salt. Stir. Then add your wheat flour. Stir the batter so it mixes evenly.
Grease the pans. You can also put baking paper inside. If you use cardboard forms you just need to put some oil inside.
Pour your batter into the forms so it is evenly divided. Let it rest for 1-1,5 hours until about double in size. The dough likes a warm environment. Cover your loaf tins with a cloth or plastic so that the surface does not dry out.
Bake your breads at 350F (175C) on the lower rack. After one hour brush your loaves with a syrup-water mixture on the surface. Bake additional 20-30 minutes.
Test if the loaves are ready with a toothpick. If it comes out clean the loaves are done. If the surface looks like it gets too much color, you can cover them with tin foil or baking paper the last half hour.
Let your loaves cool down before removing from the tins and cutting them. They are best served the next day.
Video
Notes
Here are some tips on how to replace the Finnish dark syrup: Dark Karo syrup, Dark corn syrup, Danish molasses, Sorghum syrup, or Golden syrup with 2 tablespoon blackstrap molasses. Dark syrup can also be boiled from brown sugar and water. Wheat bran can be replaced with another type of bran like rye or oat. Apple juice can be replaced with orange juice or buttermilk.Store the bread in fridge for up to 7-10 days. Stores in room temperature 5 days. Baking time might be different depending on the size of your loaf tins and the thickness of your bread.