Scanian rye bread (Kavring) from The Nordic Baking Book (page 128) by Magnus Nilsson and Richard Tellström

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on April 11, 2022

    A very dense bread with a quite chewy crust. The anise came through as a hint, but caraway was undetectable sadly. Mine came out flatter, as I only have a 9×5 pan instead of 8×4. The dough seemed claylike and basically would not rise at all (a recurring problem when I try many of this book's recipes). However, even with these minor problems, it appears to have the bricklike texture and appearance the author and various Swedish bloggers describe. We rather enjoyed eating the loaf. It does need a lot of butter and a side of soup or gravy to soften up the slices.

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