Prep 20 mins
Cook 50 mins
This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. 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).
- 5 cups light rye flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1 1⁄2 teaspoons whole cumin seeds or 1 1⁄2 teaspoons caraway seeds
- 2 cups plain yogurt (don't use reduced fat yogurt)
- 1⁄2 cup milk
- 1⁄4 cup liquid honey
- Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
- In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
- 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).
- Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
- Stir vigorously for several minutes.
- Divide dough evenly among prepared pans, smoothing tops with wet spatula.
- 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.
- Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
- Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
I halved the recipe to make just one loaf, and it turned out beautifully. I used the loag to make sandwiches for lunch, and it worked out great. The bread was moist yet dense enough to slice well for thin sandwich slices. Thanks, Dreamer in Ontario. Made for Zaar World Tour #6.
This bread is truly quick to make. I made one loaf using a tad less honey and reducing the salt quite a bit but thats just personal preference I guess. The bread tasted really yummy and was perfect for all sorts of sweet and savoury toppings. The only issue I had was that my bread formed a crunchy crust and stayed soggy underneath even though I baked it longer than stated. But that might have been an error on my part.<br/>THANK YOU SO MUCH for sharing your recipe with us, dreamer!<br/>Made and reviewed for our VIP during Veggie Swap 56, March 2013.
Great and easy recipe. I actually had cumin seeds in my spice drawer that I bought by accident instead of ground cumin. This is excellent for sandwiches and great toasted and buttered with breakfast. Thanks for sharing this keeper Dreamer! Made for Newest Zaar Tag.