Swedish Rye Bread

A dark, rich-tasting rye bread with nuances of molasses and beer, this complements a simple meal of dried sausages and other charcuterie and strong cheeses. The recipe is adapted from one created by Jenny Akerstrom, who ran a cooking school in Stockholm during the 1920s and ’30s that was attended by all the daughters of the Scandinavian royal houses, as chronicled in her Prinsesornas Kokbok (Princesses Cook Book).