Quick Swedish Rye Bread
Recipe: #7743
October 06, 2011
Categories: Breads, Scandinavian, Brunch, Christmas, July 4th, Sunday Dinner, Thanksgiving, Oven Bake, Low Fat, No Eggs Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. It's a no yeast batter bread. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead if you prefer their flavour. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada). This recipe makes two loaves of bread."
Ingredients
Nutritional
- Serving Size: 1 (39.9 g)
- Calories 83.4
- Total Fat - 1.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 2 mg
- Sodium - 109.6 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 2 g
- Sugars - 3.1 g
- Protein - 3.1 g
- Calcium - 38.7 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
Step 2
In large bowl, stir together flour, baking soda, baking powder, salt and cumin or caraway seeds.
Step 3
In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
Step 4
Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
Step 5
Stir vigorously for several minutes
Step 6
Divide dough evenly among prepared pans, smoothing tops with wet spatula.
Step 7
Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
Tips
No special items needed.