Kavring (The Easiest Swedish Rye Bread)

Method4 steps

1. 1

   Step 1: Preheat the oven to 200°F / 95°C. Grease and lightly flour a 9 × 5-inch loaf pan with the separate unmeasured pan supplies; reserve the measured bread and rye flours for the batter.

   Uses A little butter or oil for greasing the loaf pan · A little additional flour for dusting the loaf pan

2. 2

   Step 2: Whisk the bread flour (2 cups), rye flour (1 cup), baking soda (1½ tsp), baking powder (1 teaspoon) and salt (1 teaspoon) together in a large bowl. Add the dark syrup or molasses and milk (1½ cups) and stir until just combined. Scrape the batter into the prepared baking pan and smooth out the top.

   Uses 2 cups bread flour · 1 cup rye flour · 1½ tsp baking soda · 1 teaspoon baking powder · 1 teaspoon salt · ½ cup Swedish dark baking syrup OR light molasses; choose one · 1½ cups milk

3. 3

   Step 3: Bake at 200°F / 95°C for 1 hour.

   First Kavring bake at 200°F · 60 minUses Mixed rye batter in the prepared loaf pan

4. 4

   Step 4: After the first hour, increase the oven to 300°F / 150°C and bake for another hour. Remove the pan and let the loaf cool in it for about 30 minutes, as the source article specifies. Turn out onto a wire rack and cool completely before slicing into 16 slices.

   Second Kavring bake at 300°F · 60 minUses Partly baked Kavring loaf