Quick Swedish Rye Bread

32
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"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."

Original recipe yields 32 servings
OK

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 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 & Variations


No special items needed.

Related

KarenSTL

I'm not sure why mine didn't turn out as pretty as other pictures, but it still tasted good. Mine was really hard on top and had a moist inside. I used caraway seeds and made just one loaf, but I couldn't get the flour incorporated so I ended up using a lot more milk to get it to a batter. Tastes ok, but for a savory bread, I'll probably go with a beer bread next time.

review by:
(16 Nov 2018)

Mikekey

A very dense,moist bread that went great with split pea soup. I used the caraway option, but would add more next time. I cut recipe in half easily for 1 loaf. Couldn’t find light rye so used dark, but it worked great.

review by:
(28 Sep 2017)

Maddie

This turned out pretty good, I wasn't too certain about light rye flour I just used rye flour, at any rate it will get devoured this weekend! it was very easy to make, thanks Dreamer-in-Ontario

review by:
(25 Feb 2012)

Kittencal

I can't wait to try this!!!!!

review by:
(6 Oct 2011)