Quick Rye Bread (Matbrod)

Compliments of: Bluebird Customer & Professional Baker Lynda Oosterhuis

This Swedish bread is traditionally made with cumin seeds but I find it covers up the lightly sweet rye and honey flavors.

  • 5 cups Rye Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups Yogurt
  • ½ cup Milk
  • ¼ cup Honey

Preheat oven to 400° f and butter 2 8 X 4 inch loaf pans. Mix together all dry ingredients in a large bowl. Mix together wet ingredients and stir into dry. Continue to beat with a wooden spoon for several minutes. Divide among the loaf pans and bake for 20 minutes at 400° f. Turn down the oven to 350° f and continue to bake for 30 minutes or until the bread has pulled away from the sides of the pan and a knife inserted comes clean. Allow to cool in pans for 5 minutes, and then turn out onto cooling racks.

This bread will stay good for several days if wrapped in plastic.

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