Tromsø's seeded rye bread from Home Food: Recipes to Comfort and Connect (page 273) by Olia Hercules

  • fresh yeast
  • walnut pieces
  • Show all ingredients...
  • Serves : 1 loaf

  • EYB Comments

    Allow nuts and seeds to soak for a minimum of 12 hours, or overnight. Can substitute nuts of your choice for walnut pieces, active dry yeast for fresh yeast, yoghurt or soured cream for kefir, and dark molasses for black treacle.

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Notes about this recipe

  • Eat Your Books

    Allow nuts and seeds to soak for a minimum of 12 hours, or overnight. Can substitute nuts of your choice for walnut pieces, active dry yeast for fresh yeast, yoghurt or soured cream for kefir, and dark molasses for black treacle.

  • stepharama1 on October 27, 2025

    This is superb. I used yogurt rather than kefir. The bread is very nicely flavored (considering it isn't sourdough), dense (but not too dense) and slices very well. It's definitely in the make again category. Thanks to the previous commentator for pointing out this recipe.

  • jenburkholder on December 08, 2023

    This was excellent, especially given how easy it was. Obviously didn’t have quite as deep of a flavor as a sourdough rye, but the kefir gave it a nice tang and the texture was beautiful. Would recommend for anyone who’s too lazy for a rye starter.

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