European
Sweden - Starters
Kavring with Butter
Chef's Menu Description
Fragrant Swedish dark rye bread spiced with caraway and anise seeds, sweetened with dark molasses, sliced and served with whipped sea-salted farmhouse butter.
Ingredients
- • 300g dark rye flour (rågmjöl)
- • 200g strong white flour
- • 1.5 tsp baking soda
- • 1.5 tsp ground caraway seeds
- • 1 tsp ground aniseed
- • 1 tsp fine sea salt
- • 150ml Swedish dark baking syrup (mörk sirap)
- • 400ml buttermilk (filmjölk)
- • 150g quality Swedish butter, whipped with flaky sea salt (maldon)
Preparation Steps
1
Phase 1
Whisk rye flour, white flour, baking soda, ground caraway, aniseed, and salt in a large mixing bowl until evenly blended.
2
Phase 2
Add dark syrup and buttermilk. Stir with a wooden spoon until a thick, uniform, sticky dough forms.
3
Phase 3
Transfer batter into a buttered 1-litre loaf tin. Bake at 175°C for 50-60 minutes until firm and hollow-sounding when tapped. Cool completely.
4
Phase 4
Whip softened butter with sea salt until pale and airy. Slice kavring thickly and serve with generous quenelles of whipped butter.