Black Bread

"There’s nothing more distinctively Nordic than a loaf of dark bread set on the kitchen table. Each...
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Black Bread
The New Nordic/Simon Bajada
Black Bread

"There’s nothing more distinctively Nordic than a loaf of dark bread set on the kitchen table. Each country has its own version made from varying grains, resulting in an array of textures, but they are almost always sweetened with molasses, malt or some form of syrup. This recipe is a tribute to the diversity of grains and flours available on the Nordic supermarket shelf. While it cheats a little with the use of baking soda, you cannot tell from the end product. Persevere in finding the ingredients and you will have a truly delicious loaf." — Simon Bajada, author of The New Nordic: Recipes from a Scandinavian Kitchen

12
Servings
277
Calories Per Serving
Deliver Ingredients

Notes

Special equiptment: You'll need a kitchen scale to weigh the ingredients for this recipe.

Ingredients

  • 10 ½  Ounces  whole-wheat flour
  • 9 ½  Ounces  (scant 2 cups) all-purpose flour
  • 2 ¾  Ounces  coarse rye flour
  • 1  Ounce  wheat bran
  • 1 ¾  Ounce  wheat germ
  • 5  Ounces  cracked wheat
  • 1  Teaspoon  mixed spices (like ground caraway and fennel seeds)
  • 1 ¼  Tablespoon  baking soda
  • 1 ½  Teaspoon  salt
  • 5  Ounces  light molasses
  • 12  Ounces  whole milk
  • 18  Ounces  unsweetened yogurt
  • 1 ¾  Ounce  raisins
  • 1 ¾  Ounce  sunflower oil, for greasing
  • 2  Ounces  sunflower seeds

Directions

Preheat the oven to 350 degrees F.

Combine the flours, wheat bran, wheat germ, cracked wheat, mixed spices, baking soda, and salt in a large bowl. Add the molasses, milk, yoghurt, and raisins and mix well. The dough will be wet, like cement, and it should fall off your hands if held up. Grease two 10-inch loaf pans. Sprinkle the sunflower seeds over the base of the tins and try to get some to stick to the sides too.

Divide the dough between the tins and cook on the bottom shelf of the oven for 2 hours.

Remove the bread from the oven and allow it to rest in the pans for 10 minutes before turning the loaves out on to a wire rack to cool. I suggest serving with butter and thin slices of cheese or, as in the photograph, with some peas and fresh cheese mixed with grated horseradish.

 

Nutritional Facts

Total Fat
11g
16%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
39g
30%
Protein
7g
15%
Vitamin A, RAE
29µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
82mg
8%
Choline, total
18mg
4%
Fiber, total dietary
4g
16%
Fluoride, F
16µg
1%
Folate, total
76µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
185mg
26%
Selenium, Se
10µg
18%
Sodium, Na
131mg
9%
Vitamin D (D2 + D3)
1µg
7%
Water
110g
4%
Zinc, Zn
3mg
38%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.