Slice thin and serve with cheese or smoked salmon. This all-rye bread, called "food bread" in Sweden, is easy to make, moist, but dense enough to slice thinly. Like all soda breads, this slices and tastes even better the next day.
5 cups light rye flour
2 tsp baking soda
1 tsp baking powder
1 tbsp salt
1-1/2 tsp whole cumin seeds
2 cups whole-milk plain yogurt
1/2 cup milk
1/4 cup liquid honey
Step 1: Preheat oven to 400°F. Butter two 8" x 4" loaf pans.
Step 2: In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds. In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
Step 3: Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened. The mixture will be sticky but quite stiff. Stir vigorously for several minutes. Divide dough evenly among prepared pans, smoothing tops with wet spatula.
Step 4: Place in centre of oven. Lower heat to 385°F. Bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
Step 5: Turn loaves out of pans onto rack (loaves will be about 2" high). Let cool for at least two hours before slicing, to give loaves time to firm up.
Makes two 4" x 8" loaves
Reprinted with permission from Jeffrey Alford and Naomi Duguid's HomeBaking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).