Quick Swedish Rye Bread

Photo by Cathy Nelson ArkleThis recipe is super easy.  It is a strange recipe to me, but it works very well as long as you don’t compare it to any other quick bread recipe.  The dough is very sticky and you have to press it into the pan as hard as you can.

Photo by Cathy Nelson Arkle Photo by Cathy Nelson Arkle

This dense, thick bread will hold up to the moistest topping or simply compliment any cheese.  This is the perfect base for Toast Skagen.  It also pairs well with soup.

Quick Swedish Rye Bread
Recipe type: Bread
Cuisine: Swedish
This quick dense rye bread is called "food bread" in Sweden. Like all soda breads, this slices and tastes even better the next day.
  • 2½ cups light rye flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons salt
  • 1 teaspoon whole cumin seeds
  • 1 cup whole-milk plain yogurt
  • ¼ cup milk
  • 2 tablespoons liquid honey
  1. Preheat oven to 400°F. Butter one 8" x 4" loaf pan.
  2. 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).
  3. Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened. The mixture will be sticky but quite stiff. Stir vigorously for several minutes. Put dough in prepared pan, pushing dough down and smoothing top with wet spatula.
  4. Place in center of oven. Lower heat to 385°F. Bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaf has pulled away from side of pan and a skewer inserted in centre comes out clean.
  5. Turn loaf out of pan onto rack (loaf will be about 2" high). Let cool for at least two hours before slicing, to give loaf time to firm up.