Åland Black Bread (svartbröd)
A dark, dense rye bread made with sour milk, molasses, and malt. The recipe makes four loaves; 16 servings is an estimate.
This Åland bread is made from a rye and whole-wheat dough that rests for a long time before baking. Allow 1 to 2 days for the first rest, followed by a 6-to-8-hour rise. Hands-on preparation time and the 16 servings are estimates; the stated baking time is 3 hours, and the bread cools inside the switched-off oven.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the dough
Heat the sour milk to 37 °C. Add the molasses, brown sugar, malt, salt, and three quarters of the rye flour. Mix and knead until a dough forms.
Temperature: 37 °C / 98.6 °FReady to continue when: The dough is mixed and holds together.
30 min - 02
Rest the dough
Sprinkle the remaining rye flour over the top. Cover and leave the dough to rest for 1 to 2 days.
Ready to continue when: The dough has rested for 1 to 2 days under the sprinkled flour.
- 03
Add the yeast and let the dough rise
Add the fresh yeast and whole-wheat flour. Cover the dough and leave it to rise for 6 to 8 hours.
Ready to continue when: The dough has risen for 6 to 8 hours.
- 04
Shape the loaves
Heat the oven to 200 °C. Divide the dough into four round loaves about 1.5 cm thick and the size of a dinner plate. Cover and rest them for 10 minutes, then prick them with a fork.
Temperature: 200 °C / 392 °FReady to continue when: There are four round loaves about 1.5 cm thick, rested and pricked with a fork.
10 min - 05
Bake at the higher temperature
Bake the loaves at 200 °C for 20 minutes.
Temperature: 200 °C / 392 °FReady to continue when: The loaves have baked at 200 °C for 20 minutes.
20 min - 06
Bake the loaves wrapped
Wrap the loaves in foil, lower the oven temperature to 150 °C, and bake them for 3 hours.
Temperature: 150 °C / 302 °FReady to continue when: The loaves have baked for 3 hours at 150 °C while wrapped in foil.
180 min - 07
Cool completely
Switch off the oven and leave the loaves inside, still wrapped, until the oven has cooled completely.
Ready to continue when: The oven is cool and the loaves have cooled inside it.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.