Serves 8
75 min
Swedish Sour Milk Bread
Recipe GLPR53f01c2a99b3de
A traditional Nordic bread made with buttermilk and warming spice seeds. This dense, moist loaf combines all-purpose and rye flours with caraway, fennel, and anise for authentic Swedish flavor. The dark syrup adds subtle sweetness and richness. Baked low and slow, then finished at a higher temperature, this bread develops a wonderful tender crumb and keeps well for several days.
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Ingredients
2 1/4 cups (350 g) all-purpose flour
1 1/2 cups (175 g) rye flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 1/2 tablespoons anise seeds
2 cups (500 ml) buttermilk
3/4 cup (210 g) dark syrup
Directions
Preheat your oven to 215°F (100°C). Lightly grease a 9-inch square baking pan with cooking spray or a small amount of butter.
In a large mixing bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, and caraway seeds until evenly combined.
Using a spice grinder or mortar and pestle, grind the fennel and anise seeds until they are mostly fine but retain some texture. Add the ground seeds to the flour mixture and whisk until they are evenly distributed throughout.
Create a well in the center of the dry ingredients. Pour in the buttermilk and dark syrup. Gently stir with a wooden spoon or spatula just until all the dry ingredients are moistened and incorporated. Do not overmix, as this can make the bread tough.
Scrape the batter into the prepared pan, spreading it in an even layer.
Bake at 215°F (100°C) for 30 minutes.
After 30 minutes, increase the oven temperature to 325°F (160°C) and continue baking for another 30 minutes, or until the bread is set and feels just-cooked when lightly pressed in the center. An instant-read thermometer inserted into the center should register at least 190°F (88°C).
Remove the bread from the oven. Once it is cool enough to handle safely, turn it out of the pan and place it on a wire cooling rack to cool completely before slicing.
