Swedish Rye Quick Bread

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…” ~ M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition

 Quick Swedish Rye Bread

In my attempt to limit my white flour usage, I am always searching for new sources of information about grains. A new cookbook by Erin Alderson entitled The Homemade Flour Cookbook is a wealth of information.

As Erin indicates in her book, she started milling flours to have fresh, unrefined flour. She wanted flours that are not stripped of all their nutrients. The book provides all the information needed to start milling at home. The great thing is that a lot of the equipment needed, such as a high powered blender, a food processor, nut mills and coffee grinders, can already be found in our kitchens.

I had company last weekend and the Swedish Rye Quick Bread recipe seemed like the perfect recipe to try. It played double duty as a delicious bread and as the main ingredient for French toast.

Swedish Rye Quick Bread

This recipe is wonderful because it is made in one bowl. I doubled it, and each loaf was moist and flavorful.

To get started here is the recipe for the bread.

Preheat the oven to 375 degrees F. Butter a 5 x 8” bread pan.

In a large bowl mix the rye flour, baking powder, sea salt and baking soda. In a separate bowl, whisk together the eggs, butter, Greek yogurt, milk and sorghum. Add the wet ingredients to the dry ingredients and mix just until combined.

Pour the batter into a pan and spread it evenly. Bake for 50 to 60 minutes, or until a cake tester inserted in the middle of the bread comes out clean. Cool in the pan for 10 minutes before turning the bread out onto a cooling rack.

Swedish Rye Quick Bread Sliced

 

Store the bread in an airtight container for 2 to 3 days.

The bread may also be frozen.

 

NOTE: Sorghum sweetener is produced from the green stalks of the same plant that produces sorghum grains.  The syrup has a taste that is similar to molasses.  Molasses may be substituted for the sorghum, but the flavor of the bread will be different.

Swedish Rye Quick Bread

Swedish Rye Quick Bread Sliced

By Patricia Rio Published: July 2, 2014

  • Swedish Rye Quick Bread
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 1 loaf (8-10 Servings)
  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 1 hr 30 mins

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and …

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F. Butter a 5 x 8” bread pan.
  2. In a large bowl mix the rye flour, baking powder, sea salt and baking soda. In a separate bowl, whisk together the eggs, butter, Greek yogurt, milk and sorghum. Add the wet ingredients to the dry ingredients and mix just until combined.
  3. Pour the batter into a pan and spread it evenly. Bake for 50 to 60 minutes, or until a cake tester inserted in the middle of the bread comes out clean. Cool in the pan for 10 minutes before turning the bread out onto a cooling rack.
  4. Store the bread in an airtight container for 2 to 3 days. The bread may also be frozen.
    Patricia Rio
    This entry was posted in Breakfast. Bookmark the permalink.
    Print Friendly