Silla Bröd
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.
With its beautifully dark crust, tender crumb, and deep earthy aroma, Silla Brod is the kind of loaf that feels both rustic and comforting. The subtle bitterness of coffee perfectly balances the sweetness of molasses, while flaxseeds add texture and nutritional value to every slice. This bread pairs wonderfully with butter, cream cheese, smoked salmon, aged cheeses, or even a spoonful of berry jam. It also keeps exceptionally well for several days, making it ideal for breakfasts, open-faced sandwiches, or afternoon coffee breaks.
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.
This loaf is especially wonderful during colder months, when the warm aroma of rye, coffee, and molasses fills the kitchen and creates an inviting atmosphere. Its dense yet soft texture makes every slice satisfying and rich in flavor without feeling overly heavy. Scandinavian rye breads like this are deeply rooted in tradition, valued for their simplicity, nourishment, and ability to pair with both sweet and savory toppings. Whether served alongside soups, enjoyed toasted with butter, or used for hearty sandwiches, Silla Brod is a timeless recipe that brings warmth, comfort, and character to the table with every bake.
Enjoy!
Silla Bröd (Scandinavian Rye)
Ingredients
- 20 g Sourdough Starter
- 100 g Dark Rye Flour
- 100 g Water
- 100 g Dark Rye Flour
- 30 g Flaxseed
- 200 g Hot brewed coffee
- 50 g Hot water
- 10 g Barley Malt
- All of the Rye Levain
- All of the Hot Soaker
- 200 g Bread Flour
- 50 g Dark Rye Flour
- 30 g Molasses
- 15 g Brown Sugar
- 12 g Salt
- 50 g Water
Equipment
- Pullman Loaf Pan with Lid 22x11x11.5 cm / 8.8×4.3×4.5 inches
- Stand Mixer with paddle attachment
- Glass or Metal Soaker Dish Avoid plastic to prevent melting
Method
- Levain: Whisk starter and water; stir in rye flour. Cover and rest at 74–78°F for 8–10 hours.
- Soaker: Combine rye flour and flaxseeds in a heat-safe glass/metal dish. Pour in hot coffee and hot water. Place in a warm (turned off) oven overnight.
- Preferment: Mix the hot soaker with the peaked rye levain. Ferment at 30°C (86°F) for 3.5–4 hours until aerated.
- Knead: Using a stand mixer with the paddle attachment, combine the preferment with all remaining dough ingredients. Knead for 10–12 minutes. The dough will be sticky and loose.
- Pan: Spray a bread mold with oil and dust with rye flour. Transfer dough to the mold and smooth the top with a wet spoon.
- Proof: Let ferment for 2–2.5 hours at 30°C (86°F) until the dough is about 1/2 inch from the top.
- Preheat oven to 470°F. Bake for 10 minutes.
- Lower temp to 400°F; bake for 20 minutes.
- Lower temp to 355°F; bake for final 40 minutes.
- Finish: Remove from oven and spray the crust generously with water. Remove from mold, cool completely, and wrap in plastic wrap overnight to stabilize before slicing.
Nutrition
Notes
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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! 🌾🍞
Thank you Natalya,
I can’t find the words to describe how amazing this bread is, that’s far more than perfect.
I tried most of your recipes and all of them are full proof. Thank you time and again and happy 2025🌺
Place the shaped syrnik on a tray lined with parchment paper. Repeat the process for the remaining dough. You should get about 24 pieces from this recipe https://9apps.ooo/download/.