The other day, I was looking through my cookbooks and bread books and came across a Swedish recipe for Kavring bread. Kavring is dark rye bread flavored with cumin and fennel and sweetened with dark corn syrup. It has a slightly sweet taste, it’s quite moist and it’s oh so good with a sharp cheese and a good marmalade. It struck me, that I haven’t had kavring in so long, and you certainly can’t find it easily in the US.
I had never previously made it, however it is one of those recipes that is quite straight forward: no 8 minutes kneading on low, then rest for 10, then knead for 10 on high and continue, - sometimes those types of breads (however great they taste and turn out) just drive you crazy… This recipe on the other hand is very simple and I was really envisioning that soft moist crumb that is sweet and dark, yet not overly heavy when I decided to make it.
If you visit Denmark by any chance, then you have to go into the closest café or bakery and order smørrebrød – in other words a fancy combination of open faced sandwiches made with kavring featuring a delectable selection of interesting toppings. Some of my favorites include: smoked salmon and horseradish cream, herring with mustard sauce and curry chicken salad, however some smørrebrød combinations are much more elaborate than those examples.
So kavring, certainly has a lot of potential. And did it turn out as expected? Not quite, however it still came out great. The flavor was good, however the bread was not as dark as I expected. This could be due to the use of regular rye flour and not course, or there simply was not enough dark corn syrup in the recipe. Either way, it doesn’t really matter, because the bread itself was still very satisfying, rich and definitely worth making. Danish Kavring Recipe
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