All, Recipes, Sides
Nordic Rye Bread
A staple in many Northern European countries, brown bread is the perfect base for so many things...
A tartine (smoked salmon and cream cheese, anyone?), a simple sandwich (do as the Europeans do and slather one a fine cheese), or even just a simple slice with salted butter.
How to Make It
Ingredients
- 1 ¾ cup dark rye flour
- ¾ cup whole wheat or wholegrain spelt flour
- 2 tsp baking powder
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 ¼ cup buttermilk or kefir
- ¼ cup golden syrup
- 2 tbsp fancy molasses
Instructions
- Arrange rack in upper third, then preheat oven to 250°F. Butter an 8 ½ x 4 ½-inch loaf pan, then line with parchment, covering bottom and two long sides.
- Add flours, baking powder, salt, and baking soda to a large bowl. Whisk to combine.
- Add buttermilk, golden syrup, and molasses to a 2-cup liquid measure or medium bowl. Whisk to combine. Add buttermilk mixture to flour mixture. Stir until no dry pockets remain.
- Transfer batter to prepared pan, then smooth top. Cover with parchment, then foil. Crimp edges tightly to seal. Bake until toothpick inserted through foil in center comes out clean, about 1 hour 20 minutes to 1 hour 30 minutes.
- Remove from oven, then carefully peel foil and parchment off top of loaf. Using remaining parchment, lift loaf out of pan, then transfer to a wire rack to cool completely, about 1 hour.
- To serve, cut into sixteen ½-inch slices. Cooled loaf will keep well in an airtight container at room temperature for up to 2 days.
How to enjoy it
For a more savoury bread, reduce golden syrup to 2 tbsp.
If you want to use honey instead of golden syrup, reduce to 3 tbsp. Honey is sweeter than golden syrup.
Tell Us Your Thoughts