Sweet rye bread, also called as malt bread or archipelago bread has been baked in especially southern and western Sweden as well as in the Finnish archipelago since at least the late Middle Ages. It is a dark and rather compact bread made of rye and wheat flour, malt, wheat bran, sour milk and sweetened with dark syrup.
Enjoy as it is with butter or with something salty like savoury cheese, herring or smoked salmon.
Sweet rye bread is normally baked every Tuesday, seasonal changes may occur.
Stored in refrigerator the bread keeps at least two weeks.