Paltbröd (PAHLT-brewd)
Blood Pancakes
Unapologetically bold and rooted in survival, Paltbröd delivers a taste of the Viking world—where every ingredient had a purpose. These rustic pancakes combine fresh animal blood with rye and barley flours, forming a dark, dense bread with a satisfyingly chewy texture.
Pan-fried or griddled, they develop a nutty crust with earthy, mineral notes from the blood. Though unfamiliar to modern palates, their flavor is robust and deeply tied to ancient nourishment. Served with lingonberry jam or sharp mustard, they strike a powerful balance between tradition and taste.
Recipe Directions
Notes
History
Paltbröd was a practical and protein-rich food in the Viking diet, often made during slaughter seasons when blood was abundant. Preserved by drying or baking, these pancakes could be stored or packed for long expeditions. The combination of blood and whole grains provided essential nutrients, and the technique of pan-frying allowed for easy preparation over open fires. Variants of Paltbröd are still made in Sweden and Finland today, especially in northern rural regions where ancestral foodways remain strong.
Cultural Note:
A staple of Viking-age sustenance, Paltbröd reflects the pragmatic yet resourceful cooking traditions of early Scandinavians. Made with blood and hearty grains, these pancakes provided iron-rich nutrition and could be preserved for long journeys or harsh winters.
Ingredients
400 ml animal blood [traditionally pig, cow or reindeer; fresh or frozen. May substitute 1 cup red wine.]100 g rye flour
100 g barley flour [or substitute whole wheat]
1 tsp salt
Butter or animal fat [for frying]
Optional: ¼ tsp crushed juniper berries or a dash of beer for flavor
