Quick Swedish Rye Bread

READY IN: 1hr 10mins
YIELD: 2 loaves




  • 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.