Top 3 Swedish Rye Breads

Kavring is a classic Swedish bread that started by traveling through the Nordic countries. It originated as a crisp rye bread in Norway, and then, in the late 1800s, it evolved into a slightly sweet, tender, and fragrant loaf in southern Sweden. The bread is typically made with a combination of plain flour, rye flour, salt, dark treacle syrup, baking powder, fennel, and caraway seeds. Traditionally, it is consumed at Midsommar, Easter, or Christmas with gravlax, pickled herring, Christmas ham, pickles, or hard-boiled eggs. On regular days, it is often consumed for breakfast with butter, cheese, or fruit jams, but it is also used for a variety of delicious sandwiches.Expand

Upplandskubb is a traditionally made bread from Uppland made of rye and wheat flour that must be produced locally. What's so unique about Uppland is the method of preparing it - instead of being baked like most breads, it is instead boiled in a closed, cylindrical mould that is put in boiling water for a few hours, while developing no crust at all. Its color varies from gingerbread to greyish brown tones. On the interior it is juicy, sticky and has small holes, and a rich, crumbly texture. It posseses a unique rye flavor, sweetness and sourness and a slightly burnt aroma. When the product is finished, it is sold in slices and usually eaten at Christmastime.Expand