A dark, sweet, and malty rye bread from the Turku archipelago, enriched with malt and dark syrup, traditionally baked for days of sailing between the islands.
Allergen Warning
Contains: gluten, dairy
Equipment needed
oven, loaf pan, mixing bowl
Warm the buttermilk to lukewarm and dissolve the yeast in it. Let stand 5 minutes.
Mix in dark syrup, malt extract, melted butter, and salt.
Gradually add rye flour and all-purpose flour, mixing until you have a sticky, heavy dough.
Knead briefly — rye dough should not be overworked. It will remain much stickier than wheat dough.
Pour the dough into a well-buttered loaf pan and smooth the top with wet hands.
Cover and let rise in a warm place for 2-3 hours. The rise will be modest due to the heavy rye.
Bake at 175C for 60-70 minutes until the internal temperature reaches 96C.
Cool completely before slicing. The bread tastes best the next day, and keeps well for a week.
Storage Instructions
Wrap tightly and store at room temperature for up to 1 week — the dense rye keeps exceptionally well. Freeze sliced for 3 months. Tastes best the day after baking.
Cultural Context
Born in the Turku archipelago off Finland's southwest coast, this dark, sweet, and dense bread sustained fishermen and sailors for days at sea. The malt and dark syrup give it an almost cake-like sweetness that pairs perfectly with salted butter.
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