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
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- If you do have access to filmjölk, use 225ml (1 cup) and do not add any milk or Greek yoghurt. Further substitution ideas can be found here.
- If this is not available, use any dark syrup (such as molasses or treacle) would work well. See here for other substitutions.
- You can substitute regular wholegrain flour for wholegrain spelt. Read here for more help with subbing flours.
- You can use any seeds you like - pumpkin and poppy seeds also work well.
- Bread spice is a special blend of spices to add to bread. Please read for more information.
- Walnuts are great in this recipe, but you can omit them, or use any other kind of nut.
