Go Back
–+ servings
Silla Bröd

Silla Bröd (Scandinavian Rye)

93kcal
No ratings yet
Share Print
Prep 1 hour
Cook 1 hour 10 minutes
Total 18 hours
A deeply aromatic and nutritious Scandinavian-style rye bread. Enriched with a hot coffee soaker, flaxseeds, and molasses, this loaf offers a complex, bittersweet flavor profile and a dense, hearty crumb that pairs perfectly with smoked fish or sharp cheeses.
Servings 12 slices

Ingredients

Rye Levain (10 PM - Night Before)
  • 20 g Sourdough Starter
  • 100 g Dark Rye Flour
  • 100 g Water
Hot Soaker (10 PM - Night Before)
  • 100 g Dark Rye Flour
  • 30 g Flaxseed
  • 200 g Hot brewed coffee
  • 50 g Hot water
  • 10 g Barley Malt
The Dough (Next Day)
  • 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 / 8.8x4.3x4.5 inches
  • Stand Mixer with paddle attachment
  • Glass or Metal Soaker Dish Avoid plastic to prevent melting
  • Kitchen Scale
  • Plastic Wrap

Method

Day 1 - Preparation
  1. Levain: Whisk starter and water; stir in rye flour. Cover and rest at 74–78°F for 8–10 hours.
  2. 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.
Day 2 - Mixing & Proofing
  1. Preferment: Mix the hot soaker with the peaked rye levain. Ferment at 30°C (86°F) for 3.5–4 hours until aerated.
  2. 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.
  3. 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.
  4. Proof: Let ferment for 2–2.5 hours at 30°C (86°F) until the dough is about 1/2 inch from the top.
Baking & Stabilization
  1. Preheat oven to 470°F. Bake for 10 minutes.
  2. Lower temp to 400°F; bake for 20 minutes.
  3. Lower temp to 355°F; bake for final 40 minutes.
  4. 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

Calories93kcalCarbohydrates17gProtein3gFat1gSaturated Fat0.1gPolyunsaturated Fat1gMonounsaturated Fat0.2gCholesterol2mgSodium73mgPotassium92mgFiber1gSugar3gVitamin A2IUVitamin C0.1mgCalcium17mgIron0.5mg

Notes

While this bread is baked in a Pullman-style mold, it is baked without the lid. This allows the crust to develop its characteristic texture. If you find the top browning too quickly, you can loosely tent with foil during the final 40 minutes.

Tried this recipe?

Let us know how it was!