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Paltbröd: photo of the dish
Illustrative photo: Sharon Hahn Darlin — CC BY 2.0, Wikimedia Commons
Breakfast

Paltbröd

Traditional bread from northern Sweden, made with pork or reindeer blood mixed with flour. Its dense, dark flatbreads, sometimes filled, were once eaten on farms during the winter slaughter.

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Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Preheat the oven to 180 °C and line a baking tray with parchment paper.
  2. Mix both flours, the baking soda, the salt and the cumin in a large bowl.
  3. In another bowl, whisk the blood with the syrup, the milk and the melted fat until you get a smooth liquid.
  4. Pour the liquids over the flours and mix until you have a soft dough, without working it for too long.
  5. Shape the dough into flatbreads about 2 cm thick on the tray, then prick the tops.
  6. Bake for 35 to 40 minutes, until the crust is firm and the centre sounds hollow when tapped. Let cool and serve spread with butter.

Variations and tips

Version without blood. Replace the blood with 300 ml of water mixed with 2 tbsp of unsweetened cocoa powder to get a similar dark colour.

More ideas

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Original Ecomely recipe.