återtänger

Återtänger are a type of Swedish rye bread, typically made with a significant proportion of whole rye flour, giving it a dense texture and a dark, rich flavor. The name "återtänger" can be roughly translated to "return tang" or "again tang," possibly referring to the sourdough starter or the long fermentation process that contributes to its characteristic tangy taste.

The traditional preparation of återtänger involves a sourdough leavening method, where a starter culture of wild yeast and bacteria is used to ferment the dough. This slow fermentation process is crucial for developing the bread's complex flavor profile and improving its keeping qualities. Ingredients commonly include rye flour, water, salt, and the sourdough starter. Sometimes, ingredients like molasses or syrup are added to enhance the sweetness and color.

Återtänger are often baked in a dark, moist environment or for an extended period at a lower temperature to achieve their characteristic dark crust and moist crumb. The bread is usually sliced thinly and is well-suited for open-faced sandwiches, often topped with butter, cheese, or cured meats. Its robust flavor also pairs well with strong cheeses and pickled herring, traditional accompaniments in Swedish cuisine. The bread is known for its longevity, remaining fresh for a considerable time due to the rye flour and sourdough.