Today, I’m excited to share a unique and flavorful recipe that brings a touch of Scandinavian tradition to your kitchen: Silla Brod. This delicious rye bread, enriched with the wholesome goodness of flaxseeds, the rich depth of coffee, and the sweet, robust flavor of molasses, is a delightful treat for any bread lover. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress with its hearty texture and complex taste. Join me as we explore the steps to create this nutritious and aromatic bread that’s perfect for any occasion.
The amount of ingredients will be enough to fit bread mold with dimensions 22x11x11.5cm/ 8.8×4.3×4.5 inches.
Ingredients
Rye levain
100g dark rye flour
100g water
Hot soaker
100g dark rye flour
30g flaxseed
200g hot brewed coffee
50g hot water
10g barley malt
Preferment
200g rye levain
All hot soaker
Dough
All preferment
200g bread flour
50g dark rye flour
30g molasses
15g brown sugar
12g salt
50g water
Directions
Day 1
Rye Levain
- 10 pm add starter to the water and whisk together, add rye flour, mix well, cover loosely, let it sit at room temperature 74-78F until in about 8-10 hours starter reaches its peak (doubles in volume). You can learn how to make starter from scratch here.
Hot Soaker
- 10 pm add hot coffee, hot water to the mixture of flour and flaxseed, whisk together, cover. Preheat oven to 300F, turn it off, place hot soaker into warm oven, leave overnight.
Note: use metal or glass dish, not plastic, to prevent melting.
Day 2
Preferment
- 8 am mix hot soaker with rye levain let ferment at 30C for 3.5-4 hours. It should become bigger, with loose structure.
Dough
- 12 pm in the bowl of a mixer, combine all the ingredients. Using the paddle attachment, knead the dough for about 10-12 minutes. Stop occasionally to scrape the sides of the bowl. The dough will appear sticky and loose.
- Prepare the bread mold by spraying it with cooking oil and generously sprinkling it with rye flour.
- Scoop the dough from mixing bowl and transfer it to a bread mold. Use wet spoon to make the top surface is even.
- Let the dough ferment for 2-2.5 hours at 30C until it will reach 1/2 inches from the top.
- Preheat the oven to 470F. Bake the bread for 10 min, lower temperature to 400F, bake for 20 min, lower temperature to 355F and continue baking for 40min.
- Remove bread from the oven, spray generously with water, remove from the mold, let cool down completely, wrap it up into a plastic wrap, and let stabilize until next morning.
Enjoy!
Spread the Love
Based on 246 Review(s)
I’ve been wanting to bake this bread forever! Can’t wait to try this recipe!
Thank you!
Thanks for the recipe. I have a question. Is the cooking with a lid from the beginning to the end?
A couple questions:
1. Did you create a rye starter, or just sub wheat flour for rye flour when making the levain?
2. Looking at the pics, I wondered if we need to grease and flour the bread mold?
3. Did you use the lid of the bread mold? Or did you use steam in the oven?
Thanks,
-KM
Did you bake the bread with lid on or off?
Hi Natasha!
Thank you so much for sharing your recipes and expertise!
I want to try the recipe but need a clarification.
My sourdough is whole wheat. Can I make the rye levain as you write in the recipe?
Thank you!
I made Silla Brod, and it is amazing! The depth of flavour and texture is beautiful. I must say one of my fav’s! And really it is very easy to make. I find it quite similar to our German Pumpernickle in flavour, not so much the texture but the flavour for sure. Thank you for sharing this recipie. Much appreciated
Monika
I made this bread, and it’s amazing – deep flavour, perfect soft crumb, just loving it ❤️
Дякую 🙏
Thank you so much for the recipe, I don’t have access to the rye malt, what can I substitute for it? Thanks in advance 🙏🏻🌺
You’re welcome! If you don’t have access to rye malt, you can try substituting it with malted barley or wheat malt. These alternatives should still provide a similar flavor profile to your recipe. Let us know how it turns out if you give it a try! 🌾🍞