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Swedish Rye and Wholegrain Seed Bread

Ingredients

  • 125ml (½ cup) Greek yoghurt (see note 1)
  • 100ml (¼ cup + 3 tbsp) milk
  • 50ml (3 tbs + 1 tsp) bread or dark syrup (see note 2)
  • 30g (¼ cup) graham flour
  • 30g (¼ cup) cracked rye
  • 30g (¼ cup) oats
  • 75g (½ cup + 1 tbsp) rye flour
  • 60g (½ cup) wholegrain spelt flour (see note 3)
  • 30g (¼ cup) bread flour
  • 25g (2½ tbsp) linseeds (see note 4)
  • 25g (2½ tbsp) sunflower seeds kernels (see note 4)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon bread spice (see note 5)
  • 25g (3½ tbsp) chopped walnuts (see note 6)
  • 25g (2½ tbsp) raisins

Instructions

  • Pre-heat the oven to 200℃ (400℉). Line a regular loaf pan with baking paper.
  • Mix the Greek yoghurt, milk and syrup together in a large bowl.
  • Add the remaining ingredients to the wet and stir until combined.
  • Pour into the prepared tin and smooth over with a knife to roughly flatten the top. Sprinkle some seeds over the top.
  • Bake in the oven for around 40-45 minutes. Allow to cool in the pan for a while, then turn out onto a rack. Enjoy!

Notes

 
  1. If you have access to filmjölk, use 225ml (1 cup) and do not add any milk or Greek yoghurt.
  2. In Sweden we have a special "bread syrup". If this is not available, use any dark syrup (such as molasses or treacle) would work well. 
  3. You can substitute regular wholegrain flour for wholegrain spelt.
  4. You can use any seeds you like - pumpkin and poppy seeds also work well.
  5. Bread spice is a special blend of spices to add to bread. If this is not available where you are, just add ¼ teaspoon ground caraway seeds (or omit completely).
  6. Walnuts are great in this recipe, but you can omit them, or use any other kind of nut.
 
DISCLAIMER:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.