Swedish kavring: a traditional dark rye loaf and how to store it

Kavring is a traditional loaf from southern Sweden: dark, dense and sweet with syrup, especially good with butter and cheese. It needs no yeast or kneading, and its flavour develops after baking. Here is the old-style recipe and how to store it.

Ingredients for one loaf

• 5 dl cultured milk or kefir
• 2.5 dl dark syrup
• 2 tsp bicarbonate of soda
• 1 tsp salt
• 4 dl rye flour
• 3 dl plain wheat flour
• 1 tbsp whole fennel seeds, optional

How to bake kavring

1. 1
   Combine wet and dry ingredients

   Mix the cultured milk and syrup. Separately combine bicarbonate, salt and flours, then fold into the liquid to make a thick, even batter. Add the fennel if using.

2. 2
   Fill the tin

   Pour into a greased and dusted 1.5-litre loaf tin. Fill it only two-thirds full to leave room for the loaf to rise.

3. 3
   Bake slowly

   Bake at 150 °C for about 90 minutes, checking that it is baked through. The gentle heat and long bake develop a dark colour and deep flavour.

4. 4
   Let it mature

   Allow a few minutes in the tin, turn out and cool completely. Wrap the loaf well and wait at least a day before slicing: resting is part of kavring's character.

Why it improves after resting

The syrup helps retain moisture, which becomes more evenly distributed through the dense rye crumb during its rest. Around day three, the flavour is often fuller and the slices more settled. This makes it a useful make-ahead bread for Christmas or weekends. See Christmas baking ahead of time and Christmas breads and keeping times.

How to store kavring

Kavring keeps differently from a light loaf, but it still needs protection. Plastic can leave the surface sticky, while paper allows drying. Use wrapping that slows moisture loss without trapping condensation. Up to 2 weeks is a general quality estimate, not a guarantee against spoilage. Freeze slices you will not finish; kavring keeps good quality for 2 to 3 months in the freezer. Thaw slices at room temperature as needed. See freezing bread properly.

Frequently asked questions