The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Syd-a's picture

Must try

I found this recipe on a Swedish bakers website and even though I cannot make this bread, I thought I would share because it seems as though it would be fantastic. Please try and let me know how it went. I wish I could do it.p

Day 1, poolish
250 g water
250 g all purpose flour
2 g fresh yeast
Mix these together, cover and leave overnight At room temperature. Allow to double in size and sinking in the middle is a clear indication the poolish is ready.

Final dough
500 g water
700 g all purpose flour
150 g rye flour (wholemeal or sifted)
25 g cocoa
10 g fresh yeast
28 g salt
150 g chopped dark chocolate

Mix all ingredients except salt and chocolate for 10 min in mixer. Add the salt and mix for another 5 min. Add the chopped chocolate and then mix for 2-4 min.

Allow the dough to rest for 120 min and do one stretch and fold after 60 min. Divide the dough into 4 equal parts and form into desired shape and allow to ferment in the fridge overnight.

Preheat oven to 275° and add water for steam. Reduce to 225° and bake for 30–35 minuter or to a temperature of 98 degrees. Open oven a couple of times at the end of baking to improve and thicken crust.

Serve with St Agur cheese after cooling.

This is a recipe from Sara Wennerström from a bakery in the western part of Sweden. 

Happy baking


cranbo's picture

this does look good, thanks for sharing

bruneski's picture

... Andy, but with rye at only 13,6% of the flour content (and 86,4% AP flour) doesn't sound Swedish at all!

Have a great day!

Syd-a's picture

I do agree, Rye in Swedish baking is usually well over 70%, but I think the chocolate covers up the lighter flours. This particular baker has some very heavy rye and wholemeal recipes, but I thought this looked amazing and with my favourite cheese it was worth sharing.

I wish I was in the position to bake and share myself

Good luck


evonlim's picture

looks scrumptious .. chocolate rye with beautiful blue cheese. 

indeed a must to try. thank u