“What’s that, brownies?,” asked my husband. No, but I can see why he thought so. This quick bread is extra dark and I’d cut it into squares. Not brownies, but they have molasses and sugar, which in my book makes them halfway to dessert.
Jean’s Kavring, itself an adaptation of the classic Swedish sweet rye bread, is dense, dark, and distinctive. Once I saw that her recipe had fennel and cocoa in addition to the traditional rye, I had to make it. I’m not a fan of the full-on intensity of blackstrap molasses, so I used sweet molasses plus some coconut sugar instead. This time, for a lighter bread, I subbed out whole wheat pastry flour for spelt, and lowfat milk for yogurt.
I was short of rye flour today and used a bit of this and that. I’m sure hardly anyone else is going to have almond and buckwheat flour, carob and cacao powder in their cupboard, so take this as a flexible guide (though I think the buckwheat and almond flour works well!). Jean’s recipe calls for cocoa powder and rye.
- 1⅔ cup (230 grams) dark rye flour or a mix of dark flours. I used 1 cup dark rye flour, ⅓ cup almond flour, ⅓ cup buckwheat flour
- ½ plus ⅓ cup (118 grams) whole wheat pastry flour
- 2 Tbsp. baking soda
- ¼ tsp. salt
- 1 Tbsp. cacao powder
- 1 Tbsp. carob powder
- 1 Tbsp. fennel seeds (I think it would also be good with caraway seeds or maybe even cumin seeds)
- ½ cup sunflower seeds
- ¼ cup coconut sugar (or other unrefined dark brown sugar)
- 1⅓ cup lowfat milk or milk of choice
- ½ cup Barbados Sweet Molasses
- oil (I used grapeseed) and flour for preparing baking dish
- (8" square baking dish)
- Preheat oven to 350 F.
- Prepare 8" square baking dish by oiling it and then dusting with flour.
- Add dry ingredients to large mixing bowl and stir to combine.
- Add wet ingredients, stir again to combine.
- Fill pan with dough (use a spatula to get the last of the dough out of the mixing bowl).
- Bake for one hour or until knife comes clean out of bread.