Kindy Soda Rye Bread [Dagisbröd]

This bread was my sister’s absolute favourite and is a proper 80’s treat. If you follow the recipe to a tee, it is very sweet -but still absolutely delicious with savoury food; cheese, pate, soups and stews. Feel free to reduce the golden syrup a bit if you like, but keep at least 100g in there to lift the taste of rye and give it that bounce.

1 litre (same as 1 kg) kefir

250g golden syrup

1 tsp salt

2 Tbsp bread spice (a Swedish thing -equal amounts ground caraway seed, aniseed and fennel seed, but you can do just one of them or any mix)

500 g flour

450 g fine rye flour

50 g wheat germ (or other fibre)

2 tsp baking powder

4 tsp bicarbonate of soda

Sift the dry ingredients together and then pop everything in a bowl and mix it up until a really thick paste (like clay).

Pop into a greased (or lined) over tray, wet your hands to make it less sticky to push it down.

Bake at 100C for 45min and then turn oven up to 150C and bake for another 30min.

Let cool until room temp before slicing.