📝 About This Recipe
Kavring is a beloved Swedish classic, characterized by its deep mahogany hue, dense crumb, and a perfect balance of earthy rye and sweet molasses. Traditionally enjoyed during festive holidays like Midsommar, Christmas, and Easter, this bread is infused with aromatic 'bread spices' like caraway and fennel. Its unique texture is achieved through a combination of buttermilk and bicarbonate of soda, resulting in a loaf that is simultaneously hearty, slightly sweet, and incredibly fragrant.
🥗 Ingredients
Dry Ingredients
- 300 grams Fine Rye Flour (sifted)
- 150 grams All-Purpose Flour (plus extra for dusting)
- 2 teaspoons Bicarbonate of Soda
- 1 teaspoon Sea Salt (fine grain)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 1 teaspoon Fennel Seeds (lightly crushed)
- 1/2 teaspoon Anise Seeds (optional, for extra depth)
Wet Ingredients
- 500 ml Buttermilk (at room temperature)
- 150 ml Dark Molasses or Swedish 'Mörk Sirap' (provides the iconic color and sweetness)
- 25 grams Butter (melted and cooled)
For the Pan
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Breadcrumbs (to coat the tin)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Position the rack in the lower third of the oven to ensure even cooking for the dense loaf.
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2
Generously grease a 1.5-liter (approx. 9x5 inch) loaf tin with butter. Sprinkle with breadcrumbs, shaking the tin to coat all sides evenly, then tap out the excess.
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3
In a large mixing bowl, whisk together the rye flour, all-purpose flour, bicarbonate of soda, and salt until well combined.
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4
Using a mortar and pestle, lightly crush the caraway, fennel, and anise seeds. This releases the essential oils and ensures a more fragrant bread. Stir these into the dry flour mixture.
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5
In a separate medium bowl or large measuring jug, whisk together the buttermilk, molasses, and melted butter until the mixture is a uniform dark brown color.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a sturdy wooden spoon or spatula to fold the ingredients together.
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7
Mix until just combined. The batter should be thick, sticky, and heavy—unlike a standard wheat dough, it will not be kneadable.
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8
Transfer the batter into the prepared loaf tin, smoothing the top with a wet spatula to prevent sticking.
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9
Place the tin in the oven and bake for 60 minutes. To check for doneness, insert a skewer; it should come out clean, and the internal temperature should reach about 96-98°C (205°F).
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10
Once baked, remove from the oven and let the bread sit in the tin for 10 minutes to firm up.
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11
Turn the loaf out onto a wire cooling rack. For a softer crust, wrap the warm loaf in a clean tea towel while it cools completely.
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12
Crucial Step: Kavring is best enjoyed the day after it is baked. This allows the spices to mellow and the moisture to redistribute, making it easier to slice thinly.
💡 Chef's Tips
For the most authentic flavor, try to find Swedish 'Mörk Sirap' (dark syrup); if unavailable, blackstrap molasses mixed with a little honey is a good substitute. Do not overmix the batter once the buttermilk hits the soda, or you will lose the lift needed for the dense rye. Always crush your spices fresh; pre-ground spices lose their aromatic punch very quickly. If the top of the bread browns too quickly, tent it loosely with aluminum foil after 40 minutes of baking. To get perfectly thin slices, use a very sharp serrated bread knife and wait until the bread is completely cold.
🍽️ Serving Suggestions
Serve thin slices with salted butter and 'Västerbottensost' or a sharp aged cheddar. Top with 'Gubbröra' (a classic Swedish egg and anchovy salad) for a traditional appetizer. Pair with pickled herring, red onion, and a dollop of sour cream. Excellent when toasted and served alongside a hot bowl of Swedish yellow pea soup (Ärtsoppa). Enjoy with a glass of cold Aquavit or a dark malty lager.