Tuesday, April 01, 2008
I've had some people e-mail me and ask for a recipe for Kavring, which is a sweet Swedish dark rye bread. I can't say that I have one - the very few times that I do eat kavring, I generally buy it. It's too sweet for my taste, but it's quite nice to use as a base for canapés. Or, if there's leftovers, eat for breakfast with butter and a sharp cheese. That's not bad.
So. No recipe, I'll give you one eventually, but I can tell you right now that it won't be easy since you need filmjölk (a soured milk - possibly substitute cultured buttermilk), you need rågsikt (a mix between fine rye flour and wheat flour) and dark syrup (molasses should work). For spices, we're talking caraway and sometimes aniseed.