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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

Difficulty: Easy

Overall Time: 2 hrs 30 min

Prep Time: 10 min

Cook Time: 1 hr 20 min + 1 hr cooling time

Serves: 8

  • 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
  1. 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.
  2. Add flours, baking powder, salt, and baking soda to a large bowl. Whisk to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nordic Rye Bread recipe by Casa de Suna
Nordic Rye Bread recipe by Casa de Suna

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