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    Home » Recipes » Breads and Bun Recipes

    Kavring (The Easiest Swedish Rye Bread)

    Published: Jun 2, 2023 · Modified: Apr 24, 2025 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Kavring is a delicious Swedish rye bread that is dark in color and slightly sweet in flavor. This incredibly easy recipe contains NO yeast and is instead leavened with baking powder and baking soda. With a list of simple ingredients, this moist and dense Kavring loaf comes together in minutes and is possibly the easiest rye bread recipe you could make at home.

    Sliced Kavring loaf on a wooden cutting board.

    What's more, Kavring makes a delicious base for open faced sandwiches and is particularly good with pickled herring and smoked salmon. You are going to love this easy Swedish rye bread recipe! If you are a fan of rye breads, be sure to check out my recipes for Swedish Limpa, Whole Wheat Rye Flatbreads and Easy Overnight Danish Rugbrød.

    Jump to:
    • Ingredients
    • Variations
    • How to Make Kavring
    • Expert Tip
    • FAQs
    • How to Serve Kavring
    • Related Recipes
    • Recipe

    Ingredients

    Labeled ingredients for Kavring (The Easiest Swedish Rye Bread)
    • Bread flour and rye flour - form the base of this recipe. The bread flour brings structure and the rye imparts flavor and a tender texture.
    • Baking powder and baking soda - are the leaveners for this bread.
    • Salt - heightens the flavor of the baked loaf.
    • Swedish dark baking syrup (also known as mörk sirap) or light molasses - serve as the sweetener in this recipe. Both are delicious, but the Swedish baking syrup is a bit less prominent in flavor than molasses. Both provide a gloriously dark color to the bread.
    • Milk - is the liquid the moistens the recipe. Feel free to substitute your favorite non-dairy milk if you like!

    See the recipe card below for exact amounts and detailed instructions.

    Variations

    • Cardamom - Try adding a teaspoon or two of ground cardamom to the dough.
    • Seeded - for a seeded spiced version consider adding a teaspoon of fennel, anise and/or caraway seeds.

    How to Make Kavring

    Greased and floured loaf pan.
    • Step 1: Preheat the oven to 200 degrees F and grease and flour and standard sized loaf pan (9x5 inches). Set aside.
    Flour in a white bowl with a whisk.
    • Step 2: Whisk the flours, salt, baking powder and baking soda together in a large bowl.
    Kavring dough in a white bowl with a rubber spatula.
    • Step 3: Add the milk and dark baking syrup or molasses. Stir with a rubber spatula until just combined.
    Kavring dough in a metal baking pan.
    • Step 4: Scrape the batter into the prepared baking pan.
    Baked Kavring loaf in a metal baking pan.
    • Step 5: Transfer to the oven and bake for an hour. Increase the heat to 300 degrees F. Bake for an additional hour.
    Unsliced Kavring loaf on a wooden cutting board.
    • Step 6: Remove the pan from the oven and let it cool for about 30 minutes before tipping the loaf out onto a wire cooling rack. Cool completely before slicing and serving.

    Expert Tip

    Don't over mix the batter once you add the milk and dark syrup/molasses. This will help the loaf stay deliciously tender.

    FAQs

    What does Kavring taste like?

    Kavring is slightly sweet and rich in flavor. Depending on the particular recipe you are using, it might have a bit of spice to it such as fennel, caraway, anise and/or cardamom.

    How do I store Kavring?

    Once the loaf has cooled completely, store it tightly wrapped at room temperature for up to 5 days.

    Can I freeze Kavring?

    Yes! Kavring freezes very well. Once the loaf has cooled completely, wrap it in plastic and then place it in a freezer bag or wrap it in a second layer of aluminum foil. It will keep in the freezer for at least 3 months.

    How should I eat Kavring?

    In Sweden, Kavring is often enjoyed for breakfast or fika (the Swedish coffee break). It is delicious spread with butter and/or toppings such as fruit preserves, cheese, smoked salmon or pickled herring. Looking for more ideas for how to serve Kavring? Keep reading below!

    Smoked salmon on rye bread with cucumber, herbs and lemon.

    How to Serve Kavring

    • Spread generously with salted butter and enjoy. Sometimes simple is best!
    • Add cheese to your buttered bread.
    • Spread fruit preserves such as lingonberry or raspberry jam over your buttered bread.
    • Add a few pieces of pickled herring and top with sour cream or crème fraîche and chopped red onion.
    • Top with cream cheese and smoked salmon along with a few cucumber slices, red onion and fresh dill.
    • Serve alongside Swedish meatballs.
    • Top with hummus or mushroom pâté.
    • Make smörgås, or Swedish open faced sandwiches (also known as smørrebrød in Denmark or smørbrød in Norway). Consider topping a slice of Kavring with hard boiled eggs, cucumbers, cold cuts, cheese, lettuce, tomatoes, pickled mustard seeds....the sky is the limit! For more open faced sandwich inspiration, check out this guide to making smørrebrød post.

    Related Recipes

    Looking for more Swedish breads to bake at home? Give these delicious options a try:

    • Slices of Swedish Limpa Bread
      Swedish Limpa Bread
    • Soft Swedish Flatbreads on a plate next to a towel and a spiky rolling pin.
      Soft Swedish Flatbreads (Tunnbröd)
    • Close up of Easy Swedish Crispbread (Knäckebröd) on a plate.
      Easy Swedish Crispbread (Knäckebröd)
    • Close up of cardamom bun.
      Traditional Swedish Cardamom Buns (Kardemummabullar)
    • Close up of Soft Rye Dinner Rolls.
      Soft Rye Dinner Rolls

    If you tried this Kavring recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!

    Recipe

    Kavring bread sliced on a wooden cutting board.

    Kavring (The Easiest Swedish Rye Bread)

    Kavring is a delicious Swedish rye bread that is dark in color and slightly sweet in flavor. This incredibly easy recipe contains NO yeast and is instead leavened with baking powder and baking soda.
    4.88 from 8 votes
    Print Pin Rate
    Course: Breads and Buns
    Cuisine: Nordic, Scandinavian, Swedish
    Prep Time: 5 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 16 slices
    Calories: 93kcal
    Author: Kristi

    Equipment

    • 1 standard sized loaf pan (9x5)

    Ingredients

    • 2 cups bread flour
    • 1 cup rye flour
    • 1 ½ teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ cup Swedish dark baking syrup or light molasses
    • 1 ½ cups milk
    US Customary - Metric

    Instructions

    • Preheat the oven to 200 degrees F and grease and flour a standard sized loaf pan (9 x 5 inches). Set aside.
    • Whisk the bread flour, rye flour, baking soda, baking powder and salt together in a large bowl. Add the dark syrup or molasses and milk and stir until just combined. Scrape the batter into the prepared baking pan and smooth out the top.
    • Bake for one hour and then raise the oven temperature to 300 degrees F. Bake for another hour. Remove from the oven and cool slightly before tipping the loaf out of the pan. Cool completely before slicing and serving.

    Notes

    Variations:
    Cardamom:  Add a teaspoon or two of ground cardamom to the bread dough.
    Seeded and Spiced:  Add a teaspoon of fennel seeds or a teaspoon each of anise and caraway seeds to the dough.
    Storage:
    Kavring will keep tightly wrapped at room temperature for up to 5 days.  Freeze for longer storage.

    Nutrition

    Calories: 93kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 284mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Calcium: 47mg | Iron: 0.3mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

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      Soft and Tender Buttermilk Bread
    • Swedish semla bun closeup.
      Easy Swedish Semla (Traditional Lenten Buns)
    • Soft Dill Bread on a cutting board next to a towel and a sprig of dill.
      Soft Dill Bread (made with Cottage Cheese)
    • Close up of a stack of gluten-free seed crackers (Norwegian Crispbread)
      Gluten-Free Seed Crackers (Norwegian Crispbread)

    Comments

    1. Leonard Caponegro says

      March 25, 2025 at 7:52 pm

      5 stars
      This was my first time baking a bread not using yeast as the leavening agent. I was impressed with the suppleness of the dough, and how flavorful it was. I look forward to making it again with a variation t you suggested.

      Reply
      • Kristi says

        March 31, 2025 at 9:46 am

        Thanks for your comment, Leonard!

        Kristi

        Reply
    2. Linda Shukri says

      February 12, 2025 at 10:28 pm

      5 stars
      I made this tonight!!! It came out great!! I wasn't sure how it would turn out baking for exactly 2 hours - if it would be dry. But it wasn't! Very soft! and delicious!!! Had a small piece with butter. YUM! YAY! Love the recipe! Will be making this again!

      Reply
      • Kristi says

        February 13, 2025 at 11:12 am

        So glad you like it, Linda! Thanks for your comment!

        Kristi

        Reply
    3. Diane Porter says

      December 26, 2024 at 3:24 pm

      I just made your Kavring recipe today and it is a terrific bread. I added some seeds and a bit of oatmeal flakes to the batter. Can I reduce the sweetness without affecting the texture of the loaf ? I just found it a bit too sweet for my taste. ...I used half molasses/half honey. Maybe I will replace the honey with our pure Canadian maple syrup ? And reduce the syrups to 1/ 3 cup.

      Reply
      • Kristi says

        January 02, 2025 at 1:14 pm

        Hi Diane,
        I haven't tried it but I think you could definitely cut back on the sweetener. And maple syrup will be delicious!
        Kristi

        Reply
    4. Teresa says

      October 18, 2024 at 5:20 pm

      5 stars
      I have made this several times already! One of the best things about this recipe is that it is very easy to resize - I can make a regular size loaf or just a small bun! Molasses is a little bit too strong for me, so I usually use replace half of the molasses with honey. I also add some dark malt powder.

      Reply
      • Kristi says

        October 24, 2024 at 11:13 am

        Thanks for your feedback, Teresa! Glad you are enjoying the bread. I love your tip about using half honey!

        Kristi

        Reply
    5. Julie says

      October 14, 2024 at 3:53 pm

      Hi Christina,

      First time making Rye bread. It was truly easy and I was excited it turned out. However, mine didn't rise that high and wondered if I did something wrong.

      Love your website!

      Reply
      • Kristi says

        October 24, 2024 at 11:15 am

        Hi Julie,

        My first inclination would be to check to see if your leaveners are fresh. Old baking soda/baking powder can loose it's effectiveness. Hope this helps!

        Kristi

        Reply
    6. Lena says

      September 04, 2024 at 9:32 am

      Good morning,
      I am looking to make a lingon grova, Can I add lingon jam to the Karving recipe and how much?

      Reply
      • Kristi says

        September 09, 2024 at 10:35 am

        Hi Lena,
        I've never tried adding lingonberry jam to the Kavring but I like the sound of it! I would give it a try. Maybe start with 1 cup of jam to begin with and see how it goes? Please report back if you have a chance to experiment!
        Kristi

        Reply
    7. BJ says

      July 13, 2024 at 3:10 pm

      Thank you!

      I made the 9" x 5" loaf yesterday - delicious!

      Will try the 8" x 4" at the same bake times (in my oven, the larger loaf took 1 hour at 200 degrees and 50 minutes at 300 degrees).

      Reply
      • Kristi says

        July 16, 2024 at 11:11 am

        Fantastic! I can't wait to hear how it turns out.

        Kristi

        Reply
    8. BJ says

      July 12, 2024 at 7:54 am

      Hello. A friend recommended this recipe, and I'll be baking it today. I am interested on whether you have suggested baking times for halving the recipe in an 8" x 4" pan. Thanks in advance!

      Reply
      • Kristi says

        July 12, 2024 at 11:48 am

        Hi BJ,
        If you are using an 8 x 4 pan I think you can probably get by with making it one loaf as it is pretty close in size to the 9 x 5. I would bake it as directed in the recipe. If you suspect it isn't done, you can always poke a skewer in the center to make sure (the skewer should come out clean or with a few crumbs attached). If it isn't done, give it another 10 minutes and test again. Hope you enjoy it!

        Kristi

        Reply
    9. Sherri says

      July 02, 2024 at 12:52 pm

      5 stars
      This was the simplest recipe and is so delicious. It's my favorite accompaniment to Swedish meatballs and sweet and sour red cabbage. Everyone raves about it.

      Reply
      • Kristi says

        July 12, 2024 at 11:52 am

        Thanks, Sherri! I love how easy this recipe is (and delicious)!

        Kristi

        Reply
    10. Roxanne Devine says

      July 01, 2024 at 5:06 pm

      Dear Kristi,

      Well, I'm embarrassed. I spoke too soon. I've printed the recipe and see the answer to my question regarding nutritional data at the end.
      I'm also going to try that Dill Caper Butter!

      Reply
    11. Roxanne Devine says

      July 01, 2024 at 4:53 pm

      This looks really good! I'm going to give it a try later this week. Would you happen to have any nutritional information facts, such as: amount of fiber; minerals and vitamins?
      I'm looking forward to exploring more of your recipes!

      Roxanne Devine

      Reply
    12. Ana says

      March 02, 2024 at 1:36 pm

      5 stars
      Girl, this recipe is heaven. It turned out perfectly!! I honestly can't believe how fast and easy it is...I'm going to be making this allll the time haha thank you!!

      Reply
      • Kristi says

        March 04, 2024 at 8:45 am

        Thanks, Ana! I love how easy this recipe is, too!

        Kristi

        Reply
    13. Karen says

      February 28, 2024 at 10:52 am

      4 stars
      Hello,
      I was wondering if 200° FARENHEIT is correct? 'Then raise it to 300°F...'
      I was all set to make this, when I noticed the temperatures... I would have to bake it for a LOT longer than an hour.

      Reply
      • Kristi says

        February 28, 2024 at 4:34 pm

        Yes! Bake it at 200 degrees F for an hour and then bump the temp up to 300 and bake for another hour.

        Reply
        • Katie Dinsdale says

          November 12, 2024 at 4:28 am

          Hello - mine has gone horribly wrong, I’m in the uk so had to substitute the molasses with treacle- but the batter was incredibly thick and sticky- any ideas?

          Reply
          • Kristi says

            November 14, 2024 at 8:07 am

            Hi Katie,
            Did you bake it anyway? The batter is definitely supposed to be sticky.
            Kristi

            Reply
    14. Christina J says

      December 28, 2023 at 4:03 pm

      5 stars
      Thank you for this amazing recipe Kristi.
      I've been trying many Kavring recipes over the years living abroad, but they never turned out like the true Swedish Kavring that I grew up on. When I looked at the picture of your loaf I doubted mine would look like that, but it turned out exactly the same.It's delicious and tastes like true Kavring.
      I now make 2 loaves every time I make it and freeze half. This recipe works so well and is super easy.
      Next up I will try the Danish Rye Bread. 🙂

      Reply
      • Kristi says

        January 02, 2024 at 9:04 am

        Hi Christina, So glad you liked the bread! Thanks so much for taking the time to leave a comment.

        Kristi

        Reply
      • Laura says

        April 22, 2025 at 1:44 pm

        5 stars
        This is a really easy recipe for a delicious bread. I haven't stopped doing it since I visited Sweden 3 month ago, fell in love with Kavring bread and had the good luck of finding this site.
        For sure I'll be trying other bread recipes as they look soo delicious
        I wish you the best of luck.

        Reply
    4.88 from 8 votes

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