Svartbrod (Black Bread Loaves) From the Turku Archipelago
A community recipe by AnLiNot tested or verified by Nigella.com
Introduction
Traditional from the Turku archipelago in south-west Finland. Excellent on its own with just butter, with cheese, with smoked fish or gravlax. I also like it with roe and smetana and finely chopped red onion, instead of blinis.
Traditional from the Turku archipelago in south-west Finland. Excellent on its own with just butter, with cheese, with smoked fish or gravlax. I also like it with roe and smetana and finely chopped red onion, instead of blinis.
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Ingredients
Serves: 1 loaf
- 500 grams malt
- 1⅕ kilograms coarse rye flour
- 1⅓ kilograms wholemeal flour
- 400 millilitres syrup
- 40 grams fresh yeast (not dried)
- 2½ litres water
- salt (according to taste)
- coffee (to baste the loaves with)
- syrup (to baste the loaves with)
- 18 ounces malt
- 2⅔ pounds coarse rye flour
- 2⅞ pounds whole wheat flour
- 14 fluid ounces syrup
- 1 ounce fresh yeast (not dried)
- 4⅖ pints water
- salt (according to taste)
- coffee (to baste the loaves with)
- syrup (to baste the loaves with)
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Method
Svartbrod (Black Bread Loaves) From the Turku Archipelago is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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