Homemade Swedish Rye Bread
  • 2 1/2 cups rye flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tbsp salt
  • 1 cup greek yogurt
  • 1/4 cup milk
  • 1/8 cup honey
  • 1/2 cup cranberries
  • 1/2 cup pepitas
  1. Preheat oven to 400°F. Butter one 8″ x 4″ loaf pans.

    In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds. Gently warm the milk and honey, mixing to combine.  

  2. Add the warmed milk and honey, and the yogurt to the dry ingredients.  Using a wooden spoon, gently mix to combine.  Add in the cranberries and pepitas.  The mixture will be stiff, but give it a good stir to develop the dough.  Then, gather it up, and press it into your buttered loaf pan.

  3. Place the pan in the center of the oven. Lower heat to 385°F. Bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until the loaf has pulled away from the sides of the pan and a skewer inserted in the center comes out clean.

  4. Turn the loaf out of the pan and onto a rack (the loaf will be about 2″ high). Let cool for at least two hours before slicing, giving it time to firm up and make it easier for slicing.  It slices even better the second day!