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The Swedish Rye Bread Recipe is a bread rich in nutritional properties, has a high fiber value, low calories and helps to control the glycemic index. Personally, I really like the dark one, that you buy fresh at the bread counter, but when we do it at home, I never like it. It always comes hard, it always dries up and even the taste does not excite me so much. Then I found this Swedish Rye Bread Recipe, and I have to say I was able to re-evaluate the rye bread.
The word “kavring” means exactly what it is, a dark rye loaf. It has a sweet and spicy flavor, given by cumin. Traditionally it was consumed during the Midsummer Festival, at Easter and Christmas accompanied by Gravlax or pickled herring, but it has now entered the Swedish daily diet.
Tips for Preparing Swedish Rye Bread Recipe
The preparation of Kavring provided for two cooking but today it is no longer used, making the preparation easier, but no less long.
To obtain a delicious Swedish Rye Bread Recipe, are used ingredients obviously typical of the Nordic countries, and a well-defined procedure. Let’s start to see the ingredients and how to replace them in case you can’t find them!
- Rågsikt, which is a mix of normal flour and sifted rye flour distributed with a percentage of 60-40.
- Brödsirap, a mix of molasses and malt syrup in an 80-20 percentage. You can replace this ingredient with golden syrup (find the recipe to do it in the card below).
- Filmjölk, a type of milk that is drunk for breakfast, which can be easily replaced with buttermilk, unsweetened natural liquid yogurt or kefir. In some recipes, water is simply used.
To prepare the Kavring, do not use yeast, or rather, you use a dough made of rye flour. But unless you usually bake rye bread I don’t think you’ll have a jar ready, or you can prepare a portion of quick sourdough just to prepare your Kraving loaf.
It takes 2/4 days to prepare this Swedish Rye Bread Recipe, and I’m sorry to say, but after cooking, you will have to wait the next day before you can taste it. Yes, it’s quite a long time, but it’s not tiring, since all this time will be used for the preparation of quick yeast and for an initial leavening. But I can assure you that it’s really worth it because it’s delicious! Here’s how to arrange for you to prepare it:
- First day prepare the rapid mother yeast and leave it to rise for 8/12 hours;
- Second day burn the rye flour and let it rise from 8/12 hours;
- Third day, prepare the dough which will have to rise for another 8/12 hours;
- Fourth day cook it;
- Fifth day… YOU CAN EAT IT!!
If you are a beginner, follow this process, but if you feel confident you can prepare the preparations for the first two days in one day and let them rise at the same time. But if you are in a hurry, in the recipe card you will find a shortcut.
Let’s not waste any more time, and prepare our delicious swedish rye bread to be enjoyed accompanied by savory and sweet foods, delicious with yogurt, berries and agave syrup but also with peanut butter or with whatever delicious you come to mind!
History of Kavring
The kavring is a Nordic bread that has travelled throughout northern Europe from Russia to Denmark, to Sweden to Norway. Taking different shapes and textures depending on the country in which it is prepared.
In Norway it was a very dry and crunchy bread as it is today, while in Sweden it can be found in a soft and a hard version.
This Swedish Rye Bread Recipe has been made in Sweden since the Middle Ages, the exact date isn’t certain but we are talking about a period of time between 1544 and 1658. Of course, the story isn’t just one.
According to some writings, it dates back to 1544 known in Sweden initially as Kafring, presumably originally from Norway. Later known by the name of Kavring Danish name based on the Russian word kovríga, used to call a round rye bread.
Another version, dating back to the conquest of the region to the south of Sweden, the Scania (Skåne) by the Danes (1658).
The Kavring was cooked two by two. Between a loaf of bread and the other, a layer of flour and butter was put to prevent them from sticking. It was cooked through two cookers, one was used to cook it while the second was used to dry it. This practice was used to preserve it for longer, food historian Jan-Öjvind Swahn, claims that this kind of bread could remain edible even for three years, but being particularly hard was consumed after being soaked in beer.
The Kavring was cooked two by two. Between a loaf of bread and the other, a layer of flour and butter was put to prevent them from sticking. It was cooked through two cookers, one was used to cook it while the second was used to dry it. This practice was used to preserve it for longer, food historian Jan-Öjvind Swahn, claims that this kind of bread could remain edible even for three years, but being particularly hard was consumed after being soaked in beer.
Starting from 1800, syrup or molasses was added to the Swedish Rye Bread Recipe, making this rye pan slightly sweet, soft and refined. A product intended for the wealthy, while in rural areas the original recipe was maintained.
Swedish Rye Bread Recipe: Kavring
Ingredienti
- 5 g Caraway preferably in seeds
- 75 g Rye Flour
- 175 g Coffee hot *see notes
- 240 g Bread Flour
- 135 g Rye Flour
- 2 g Instant Yeast or fresh yest *see notes
- 50 g Rye Sourdough or rapid rye sourdough
- 200 g Yogurt natural delicate or kefir
- 100 g Golden Syrup or Molasses or a mix of the two *see notes
- 10 g Salt
- 15 g Butter melted
Rapid Rye Sourdough
- 25 g Rye Flour
- 25 g Water
- ½ tsp Honey
Golden Syrup
- 40 Caster Sugar
- 10 g Water
- 1 Lemon Juice
- 200 g Caster Sugar
- 120 g Water
Preparazione
Golden Syrup
- Cook 40 g of sugar and 10 g of water over medium-low heat, until the mixture is golden.40 Caster Sugar, 10 g Water
- Remove the pan from the heat and add the 200 g of sugar, 120 g of boiling water and the juice of 1 lemon. Mix well.200 g Caster Sugar, 120 g Water, 1 Lemon Juice
- Put on low heat and cook for 20 minutes until it's thickened. Pour it into a glass jar and let it cool without the lid.
Preparation of Rapid Rye Mother Yeast Day 1
- In a bowl, mix 25 g of rye flour, 25 g of water and ½ tsp of honey. Cover it and let it rise for 8-12 hours25 g Rye Flour, 25 g Water, ½ tsp Honey
Burnt rye flour Day 1
- With a mortar, lightly grind the cumin seeds and transfer them to a medium sized bowl. Add 75 g of rye flour and then sear the flour and seeds, pouring over 175 g of hot coffee. Mix well with a fork. Cover with film and leave at room temperature for at least 2 hours, ideally 8-12 hours.5 g Caraway, 75 g Rye Flour, 175 g Coffee
Day 2
- Mix 240 g bread flour, 135 g rye flour and 2 g dry baking powder.240 g Bread Flour, 135 g Rye Flour, 2 g Instant Yeast
- Add 50 g of natural rye yeast (or all the rapid mother yeast you prepared), 200 g of natural yogurt and 100 g of gold syrup (mörk syrup). Mix well with a spoon or a planetary with the hook. Cover and leave at room temperature for 20 minutes.50 g Rye Sourdough, 200 g Yogurt, 100 g Golden Syrup
- Add 10 g of salt and stir again for at least 15 minutes to melt all the salt.10 g Salt
- Cover with film and let the dough rise at room temperature for 8-12 hours.
Cooking Day 3
- Butter a pan, such as a sandwich bread or a metal plum-cake.
- With wet hands transfer the dough into the pan making the dough take the form of the pan. Cover it with a kitchen towel and let it rise for 45 minutes at a temperature of about 28 º C (you can put it in the oven with the light).
- Preheat the oven to 220 °C.
- Place a small pot of water in the oven and bake the bread. Cook for 5 minutes at 220 º C.
- Lower the temperature to 200 ºC, and cook for another 50 minutes. Open the oven once every 15 minutes to let the humidity out. If the bread is darkening too much cover it with aluminum foil in the last 10-15 minutes of cooking.
- Take it out of the ovenand, brush it with melted butter. After 10 minutes, remove it from the oven and put it on top to cool on a wire rack.15 g Butter
- Once cold wrap it in a dry and clean kitchen towel until the day after, about 12 hours. Once spent you can serve it.
Note
Mörk Sirap can also be replaced with a mixture of molasses and golden syrup in the quantities of 50/50 or 75 g of molasses and 25 of golden syrup:
Instead of dry yeast you can use fresh yeast, in this case use 5 g, skip the first step of day 2 and add it crumbled in the next one with the scald the flour. Once mixed, let it rest for 20 minutes and then continue as normal;
If you don’t want to use the coffee you can replace it with equal amount of water;
In addition to Cumini you can use Star Anise powder and Fennel Seeds or a mixture of them;
It can be kept in a bread bag for 3/5 days;
You can freeze whole or sliced;
Nutrienti
Le informazioni nutrizionali sono una stima fornita da un calcolatore nutrizionale online. Non devono essere considerate un sostituto del consiglio di un nutrizionista professionista.
Thanks for the recipe.
please note that [kummin] is CARAWAY in English and [Spiskummin] translates to CUMIN, will make for 2 very different breads 🙂
Thank you for the clarification! I really appreciated it, and I also went to do some research on the types of cumin, definitely illuminating. 😊