Finnish black bread from The Great Scandinavian Baking Book by Beatrice Ojakangas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 23, 2021

    This was my first attempt to make this type of bread. Despite adding the full amount of flour, the dough was ridiculously sticky, nearly impossible to knead. My stand mixer ended up pounding away at it rather than kneading, as the dough stuck to the sides of the bowl no matter how many times I unstuck it. After about 40 min of that, I just gave up and shaped the bread. It seemed to turn out OK. The sourness wasn't as pronounced as I'd have liked, but the flavor was pretty good. The texture wasn't quite chewy enough and the loaf was a bit too thick, but will still make a nice vehicle for cheese or smoked fish.

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