Kavring: Swedish Dark Rye Bread
Recipe GLPR5f39b113730407
A dense and flavorful Swedish dark rye bread with molasses, cocoa, and fennel seeds. This traditional Nordic loaf has a rich, complex flavor and hearty texture. Perfect for breakfast or served alongside soups and stews.
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Ingredients
Butter, for preparing loaf tin
All-purpose flour, for dusting loaf tin
Rye flour
2 tablespoons baking soda
1 tablespoon fennel seeds
½ teaspoon salt
1 heaping tablespoon unsweetened cocoa powder
¾ cup molasses
Greek yogurt or plain yogurt
2–3 tablespoons milk or cream
Directions
Preheat your oven to 350°F (175°C).
Generously butter a loaf tin and dust the interior with flour, shaking out any excess.
In a large bowl, combine the rye flour, baking soda, fennel seeds, salt, and cocoa powder. Mix well until evenly distributed.
Pour the molasses and yogurt into the dry ingredients. Stir vigorously until a thick, cohesive dough forms. If the mixture appears too dry and crumbly, add the milk or cream a tablespoon at a time, stirring until the dough comes together.
Transfer the dough to the prepared loaf tin, pressing it down gently to fill the pan evenly.
Bake for 55–60 minutes, until the internal temperature reaches 190°F (88°C) when measured with an instant-read thermometer inserted into the center of the loaf.
Remove from the oven and let the bread cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
