Quick Swedish Rye Bread
photo by NorthwestGal
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
2 loaves
- Serves:
- 32
ingredients
- 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
directions
- 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.
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Reviews
-
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.