Kavring Bread

Kavring is a traditional Swedish dark rye bread. Often served with gravlax, pickled herring, pickles or hard-boiled eggs.
Kavring Bread

INGREDIENTS

 

For one loaf (easy to double)

 

DAY 1

120 g (2 dl) fine rye flour

1/2 tsp salt

1 tsp caraway seeds

1 tsp aniseeds

2 dl water

 

DAY 2

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

 

HOW TO

 

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

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