Recipes · Finnish · Bread
Saaristolaisleipä (Finnish Archipelago Bread)
One serving has 148 kcal and 5 g protein, and at least a fifth of a woman's daily need of manganese (39%) and selenium (24%). Ready in 165 minutes.
- Preparation: 75 min
- Cooking: 90 min
- Makes: 1 serving (72.6 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 31 g Buttermilk (piimä)
- 9.5 g Dark syrup (tumma siirappi)
- 2.8 g Rye malt (ruismallas)
- 7 g Flour, rye
- 10.5 g Graham flour (whole wheat)
- 11 g Flour, all-purpose
- 0.55 g Baking soda
- 0.3 g Salt
Method
- Heat the oven to 175°C. Grease a 1.5-litre loaf tin and dust it with a little of the rye flour.
- Mix the rye malt, the rest of the rye flour, the graham flour, the plain flour, baking soda and salt in a large bowl.
- Keep back a little of the syrup for the glaze and stir the rest into the buttermilk. Pour it into the flour and stir to a thick, smooth, sticky dough; it is not kneaded.
- Spread the dough in the tin and smooth the top with a wet spoon.
- Bake on a low shelf for about 1 hour 30 minutes, until the loaf is dark brown and a skewer pushed into the middle comes out clean.
- Mix the syrup you kept with a spoonful of hot water, brush it over the top and bake for 10 minutes more, for a shiny crust.
- Turn the loaf out, wrap it in a clean cloth and let it cool completely, at least 1 hour; it slices best the next day. Serve in thin slices with butter, cheese, gravlax or herring.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 148 kcal | 7% |
| Carbohydrates | 31.9 g | |
| Water | 33.9 mL | |
| Fiber | 2.5 g | 8% |
| Protein | 4.6 g | 10% |
| Tryptophan | 0.06 g | |
| Threonine | 0.15 g | |
| Isoleucine | 0.17 g | |
| Leucine | 0.33 g | |
| Lysine | 0.18 g | |
| Methionine | 0.09 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.14 g | |
| Valine | 0.21 g | |
| Histidine | 0.11 g | |
| Fat | 0.86 g | |
| Monounsaturated | 0.14 g | |
| Polyunsaturated | 0.25 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.23 g | |
| Saturated | 0.29 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 1.2 mg | |
| Calcium | 45.2 mg | 5% |
| Copper | 0.1 mg | 11% |
| Iron | 1.6 mg | 9% |
| Magnesium | 28.3 mg | 9% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 102 mg | 15% |
| Potassium | 135 mg | 3% |
| Selenium | 13 µg | 24% |
| Sodium | 319 mg | |
| Zinc | 0.71 mg | 9% |
| Thiamin (vitamin B1) | 0.19 mg | 17% |
| Riboflavin (vitamin B2) | 0.14 mg | 13% |
| Niacin (vitamin B3) | 1.5 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.25 mg | 5% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 29.7 µg | 7% |
| Cobalamin (vitamin B12) | 0.07 µg | 3% |
| Choline | 10.2 mg | 2% |
| Vitamin A | 4.4 µg | 1% |
| Vitamin C | 0.33 mg | 0% |
| Vitamin D (D2 + D3) | 0.31 IU | 0% |
| Vitamin E | 0.23 mg | 2% |
| Vitamin K | 0.74 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.08 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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