Kavring is a Swedish dark rye bread that is great on its own, with a little butter or dressed up with cheese and smoked salmon. It tastes great with everything.
AuthorLemons & Anchovies
1 2/3cup400 ml or 230 grams dark rye flour
1/2cup+ 1/3 cup200 ml or 118 grams whole spelt flour (or all purpose flour)
2teaspoonsbaking soda (See Note)
1heaping tablespoon unsweetened cocoa powder
1/2 - 2/3cupsunflower seeds
1 1/3cup300 ml plain yogurt (full fat or nonfat)
3/4cup175 ml molasses (I use Brer Rabbit Full Flavor Molasses)
2 - 3tablespoonsmilk or cream
Butter and flourfor prepping loaf tin
Preheat your oven to 350℉. Butter a loaf tin and dust with flour.
Mix all the dry ingredients from the rye flour to the sunflower seeds in a large bowl. Add the yogurt and the molasses to the dry ingredients. Stir until combined. This will make a thick dough. If it looks too dry, stir in the milk or cream.
Pour the dough into the loaf tin and bake for 55 - 60 mins or when the bread temperature reaches 190℉. Cool on a wire rack before serving.
Using the metric measurements for the flours will yield the most consistent results. Using the cup measurements yielded a slightly denser bread.
Baking Soda (Update 5/23/20): The original recipe called for 2 tablespoons baking soda and it has come to my attention that this amount is not necessary so I've reduced it to two teaspoons--it has been tested by a reader with good results.