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This is an old recipe that is popular in Finland. Traditionally it is made with graham flour but sometimes it is hard to find in stores. If you have trouble getting graham flour you can substitute either whole-wheat flour or rye flour.


1 packet of active dry yeast
1/2 cup warm water (body temperature)
1 1/2 cups graham flour
1 cups boiling water
3/8 cup shortening, melted
1 1/2 teaspoons salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 pint pork blood
3 cups medium rye flour
2 cups bread flour

Soak the yeast in the cup of warm water for 5 minutes to soften.
In a large bowl, use a wooden spoon to mix together the graham flour and boiling water until smooth.
Stir in the yeast water, melted shortening, salt, cloves, and allspice.
Mix in blood until well blended, then stir in rye flour and bread flour 1 cup at a time, and stir until dough no longer sticks to the spoon or the sides of the bowl.
Sprinkle flour over the top of the dough, and let rise in a warm place until doubled in size, about 45 minutes.
When dough has doubled, punch down, and spoon dough into six 9x5 inch loaf pans.Let rise again until dough is doubled in size.
Preheat the oven to 300 degrees F (150 degrees C). Grease the tops of the loaves.
Bake loaves for 1 hour in the preheated oven or until tops are browned and loaves sound hollow when tapped on the bottom.