I planned to make pumpkin-beer bread today (this recipe from Slate, of all places: https://slate.com/culture/2012/09/pumpkin-beer-bread-with-pumpkin-and-pumpkin-ale-you-cant-lose.html ), but found out when I went to assemble my ingredients that I did not have the can of pumpkin I thought I had in the pantry. And I was too lazy to go to the store.
So, I punted and made Kavring, a Swedish rye quick bread I’ve been thinking about since @Stef_bakes and @MunchkinRedux posted about it a few months ago. In the process, I found out I’m also out of molasses (clearly I need a better system for keeping track of what is and is not in my pantry), so I used dark Karo syrup. Finished loaf looks beautiful - now I am impatiently waiting for it to cool so I can try it!
An easy swedish rye bread. Do i ever love this bread. Had a slice yesterday with butter and it is perfect with a cup of coffee or tea for fika because the sweetness of the molasses comes thru. Today I made scandanavian open face sandwiches with smoke salmon and again we loved it. A smear of cream cheese and smoke salmon subdued the sweetness. This bread literally takes 5 minutes to mix up.
Recipe is on https://true-north-kitchen.com/kavring-the-easiest-swedish-rye-bread/
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Following the lead of @Stef_bakes , I made the Easiest Swedish Rye (Kavring) from True North Kitchen. “Easy” is an understatement! Mix, stir, bake – into the oven in 10 minutes (where it bakes for 2 hours). I used a medium rye, and Swedish Baking Syrup for the sweetener.
We sampled a bit with butter today at tea time – so good! I’m looking forward to breaking out the smoked salmon for breakfast tomorrow.
I did email the writer of the blog to see if she has recommendations on bake time for a…
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