For one loaf (easy to double)
120 g (2 dl) fine rye flour
1/2 tsp salt
1 tsp caraway seeds
1 tsp aniseeds
2 dl water
85 g (1 1/3 dl) strong wheat flour
200 g (about 3 1/2 dl) rågsikt (a 60-40 mix of rye flour and wheat flour)
115 g fine rye flour (2 dl)
65 g (1/2 dl) golden syrup
9 gr fresh yeast
115 ml water
Butter and some extra wheat flour for the loaf tin.
Day 1: Add all the dry ingredients for day 1 into a heat-proof bowl. Bring the water to a boil and pour it over the ingredients in the bowl. Give it a stir until you have a smooth, thick porridge. Let it rest, uncovered and in room-temperature, until the next day.
Day 2: Measure up the strong wheat flour, rågsikt, and fine rye flour into the bowl of a stand mixer with a dough hook.
Stir out the fresh yeast with the water. Add the yeast water and the golden syrup to the flour mixture. Add the porridge from day 1 to the mixing bowl.
Mix on medium speed for about 15 minutes, until the dough is smooth and elastic. Cover the bowl with a towel and let the dough rise until it has doubled in size. This takes anything from 30-120 minutes—baking in the wintertime, it has taken me around 1 1/2 hours every time.
Butter a loaf pan and dust it with flour. Shape the dough into a loaf and place it in the loaf pan. Cover and let the bread rise again.
Set the oven to 175°C (gas mark 3 1/2). You’ll need two baking trays for this. First, place the loaf tin on a baking tray. Place a baking paper over the tin, and then another baking sheet on top. Place something heavy and oven-proof on top of it all - I tend to go for an oven dish of cast iron.
Place it in the oven for about 1 hour.
Put the loaf on a wire rack. Once it’s cooled, wrap it in a towel and let it sit until the next day until you slice and enjoy it.
Read about the origins of kavring here.
Recipe and photo: Isabelle Fredborg, Swedish Spoon