Kavring
https://fannyzanotti.com/kavring/My recipe makes two loaves of this delicious Swedish classic bread, because trust me, you'll want to have one on your counter and one well-wrapped in clingfilm in your fridge where it will keep for up to two weeks. A few ways to eat kavring in the morning: butter and thinly sliced cheese (comté is a favourite). Butter and a seven-minute boiled egg. Butter and orange marmalade. Butter. You get it!
Makes 2 loaves.
Ingredients
Kavring with Swedish ingredients
- 25 g fennel seeds
- 25 g caraway seeds
- 500 g rågsikt
- 360 g plain flour
- 20 g bicarbonate soda
- 20 g salt
- 275 g brödsirap
- 1200 g filmjölk
- coarse rye flour to sprinkle
Kavring with English ingredients
- 25 g fennel seeds
- 25 g caraway seeds
- 660 g plain flour
- 200 g rye flour
- 20 g bicarbonate soda
- 24 g salt
- 110 g treacle
- 110 g golden syrup
- 55 g malt extract
- 1200 g filmjölk subsitute read more above
- coarse rye flour to sprinkle
Instructions
- Preheat the oven to 175°C/fan 155°C. Butter and line two 1.5L loaf tins with baking paper.
- Crush the seeds in a mortar and set aside.
- In a large bowl, combine the flours, crushed seeds, bicarbonate and salt. Whisk together to combine. In another bowl, mix the syrup(s) and filmjölk; pour over the flour mixture and mix using a silicon spatula until barely smooth.
- Divide between the two prepared tins and generously sprinkle with coarse rye flour.
- Bake in the preheated oven for 1h30, at which point the core temperature of the loaf should read 96-98°C.
- Allow to cool down in its tin for 10 minutes, then unmould onto a rack and leave to cool down completely to room temperature. Wrap in clingfilm.
- The loaves will keep in the fridge for up to two weeks, or in the freezer for a month or two, although the latter tends to make the crumb slightly drier.
Notes
While extremely easy to make, this recipe necessitates a few ingredients specific to the Nordic countries, namely: rågsikt [sifted rye], brödsirap [bread syrup], and filmjölk [sour milk].
However, I can only think that these can be substituted as follows. - Rågsikt is a blend of plain flour and sifted rye flour, usually 60% plain flour and 40% rye flour. - Brödsirap is a mix of 80% molasses and 20% malt syrup, with a little salt thrown in. The closest I could think of is to mix 40% golden syrup, 40% black treacle and 20% malt extract.
Back when I lived in London, my favourite malt extract came from Hollands and Barretts, a small jar with a mustard yellow label. - Filmjölk, a cultured milk that is usually eaten for breakfast or mellanmål [literally "a medium meal", snacks], can be replaced by cultured buttermilk, kefir, or even a runny yoghurt, unsweetened of course. I'll write both recipes down, in case you live as close to the polar circle as we do. If you try the "Anglicised" recipe, please let me know how it turns out <3 For the spices I decided stayed close to the classic trio of fennel, caraway and anis, only leaving the anis out, although I've seen recipes that call for cloves, ground ginger and even bitter orange zest, so it would be interesting to experiment with different flavours. I'm thinking an orange and lingon limpa [loaf] would be wonderful on our Christmas table.
However, I can only think that these can be substituted as follows. - Rågsikt is a blend of plain flour and sifted rye flour, usually 60% plain flour and 40% rye flour. - Brödsirap is a mix of 80% molasses and 20% malt syrup, with a little salt thrown in. The closest I could think of is to mix 40% golden syrup, 40% black treacle and 20% malt extract.
Back when I lived in London, my favourite malt extract came from Hollands and Barretts, a small jar with a mustard yellow label. - Filmjölk, a cultured milk that is usually eaten for breakfast or mellanmål [literally "a medium meal", snacks], can be replaced by cultured buttermilk, kefir, or even a runny yoghurt, unsweetened of course. I'll write both recipes down, in case you live as close to the polar circle as we do. If you try the "Anglicised" recipe, please let me know how it turns out <3 For the spices I decided stayed close to the classic trio of fennel, caraway and anis, only leaving the anis out, although I've seen recipes that call for cloves, ground ginger and even bitter orange zest, so it would be interesting to experiment with different flavours. I'm thinking an orange and lingon limpa [loaf] would be wonderful on our Christmas table.