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Quick Swedish Rye Bread

This quick dense rye bread is called "food bread" in Sweden. Like all soda breads, this slices and tastes even better the next day.
Course Bread
Cuisine Swedish
Author adapted from from Jeffrey Alford & Naomi Duguid's HomeBaking: The Artful Mix of Flour & Tradition Around the World


  • 2 1/2 cups light rye flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon whole cumin seeds
  • 1 cup whole-milk plain yogurt
  • 1/4 cup milk
  • 2 tablespoons liquid honey


  1. Preheat oven to 400°F. Butter one 8" x 4" loaf pan.
  2. In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds. In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
  3. Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened. The mixture will be sticky but quite stiff. Stir vigorously for several minutes. Put dough in prepared pan, pushing dough down and smoothing top with wet spatula.
  4. Place in center of oven. Lower heat to 385°F. Bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaf has pulled away from side of pan and a skewer inserted in centre comes out clean.
  5. Turn loaf out of pan onto rack (loaf will be about 2" high). Let cool for at least two hours before slicing, to give loaf time to firm up.