Swedish syrup loaf: a traditional recipe and storage tips

Swedish syrup loaf is a familiar family bread: dark, gently sweet and moist, sliced generously for breakfast or evening tea. This yeast-free version mixes in about ten minutes. Here are the traditional recipe, variations and ways to keep the loaf enjoyable through the week.

Ingredients for one loaf

• 5 dl cultured milk or kefir
• 1.5 dl dark syrup
• 2 tsp bicarbonate of soda
• 1 tsp salt
• 1 tbsp crushed aniseed and fennel, optional
• 3 dl finely milled rye flour
• 4 dl plain wheat flour

How to bake the syrup loaf

1. 1
   Mix the wet ingredients

   Combine cultured milk, syrup, bicarbonate and salt in a bowl. It bubbles slightly as the bicarbonate meets the acidic milk: that reaction helps raise the loaf.

2. 2
   Fold in the flour

   Add the spices, rye flour and wheat flour and stir until even. Mix only as much as needed to avoid overworking the batter.

3. 3
   Bake gently

   Pour into a greased 1.5-litre loaf tin. Bake at 175 °C for 60 to 70 minutes, until a skewer comes out clean.

4. 4
   Rest until tomorrow

   Turn the loaf out and cool completely, then wrap in a clean cloth or suitable bag overnight. Resting helps the crumb settle so it slices without crumbling.

Variations

Extra dark: replace half the wheat flour with more rye and choose a dark syrup. Tray bake: double the mixture, bake in a suitable tray and cut into squares, adjusting the baking time for the shallower shape. With raisins: fold a couple of handfuls into the batter for a fruitier loaf. It becomes a relative of spiced malt bread: see our malt bread recipe.

Keeping the syrup loaf moist

Syrup and cultured milk help create a moist loaf, but storage still matters. Sealed plastic can leave the surface damp, while paper allows drying. A bag that balances breathability and moisture retention helps maintain freshness. A 7 to 10 day window is a guideline rather than a safety guarantee. After slicing, turn the cut face down, as in common bread storage mistakes. For longer storage, freeze it in slices: see freezing bread properly.

Frequently asked questions