This is another recipe that I have adapted from ‘The Rye Baker’. It is inspired by the Finnish archipelago bread. I’ve changed some of the ingredients and proportions to suit my taste. All the slight changes result in an extremely flavourful, sweet, moist, and dense rye bread that will stay fresh for many days. Slice it nice and thin and it will go well with pretty much anything you put on it.

Recipes like these are as simple as baking can get. All the ingredients are mixed from the get-go, the dough is moulded into a baking tin, followed by final proofing and baking.

You can adjust the recipe by swapping the raisins for nuts or more seeds or some other type of dried fruits. Use any seeds you like. Swap the honey and molasses with other sweet syrups. Play with the flours and ratios. White wheat flour really helps with making the bread lighter. You can go with 100% rye. In that case I would suggest using white rye as it will also help with making the crumb softer and lighter.

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