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2 dl sourdough rye/wheat starter

4.5 dl water, 30°C

250 g Organic White Flour No.4

100 g Organic Dark Rye Flour

Main dough

2 dl water, 40°C

500 ml dark beer, e.g. stout or porter

700 g Organic white flour No.4

300 g Organic Dark Rye flour

200 g Three malts and sunflower brown flour

160 g Swiss Dark flour

40 g Diastatic malted flour

30 g Cut Malted Rye grains

18 g sea salt

12 g ground ginger

7 g ground cloves

7 g ground bitter orange peel

50 g of rapeseed oil

200 g Barley Malt Extract

100 g Dark Bread Syrup (can be found in Swedish shops, e.g. Ocado)


  1. In the evening, mix the pre-culture and let it stand at room temperature overnight.
  2. Mix the pre-culture with ingredients for the main dough and mix by hand or in a dough mixer. I use an Ankarsrum assistant and mix at medium speed for 15 min.
  3. Prepare a big plastic bowl by coating it with rapeseed oil. Let the dough rise at room temperature in the bowl for 4-6 hours and overnight in the fridge.
  4. Take half of the dough and divide into two equally sized round breads and put on a baking sheet. Brush the top of the breads with a mix of strong coffee and dark bread syrup.
  5. Bake the breads at 250°C for 10 minutes with a tray of water in the bottom of the oven. Continue to bake at 220°C for 35 minutes without water.
  6. When they are done, let the breads cool down on a grating.