This seeded rye bread recipe is extracted from Nordic Family Kitchen by Mikkel Karstad (£24.99, Prestel). Also check out our plain rye bread, along with more Scandinavian recipes such as gravadlax, Swedish meatballs, smörgåsbord and cinnamon buns. Now try our top Eurovision recipes.

For more bread recipes check out our wholemeal bread, ciabatta, tiger bread and gluten-free bread.


  • 200ml buttermilk
  • 150ml beer
  • 1 tbsp sea salt flakes
  • 10g fresh yeast, or fast-action dried yeast 3g
  • 300g cracked rye kernels
  • 225g flax seeds
  • 150g sunflower seeds
  • 115g sesame seeds
  • 250g plain flour
  • 300g rye flour
  • 1 tsp liquorice powder
  • 1 tsp whole fennel seeds, ground
  • flavourless oil, for the tins


  • STEP 1

    Blend all the ingredients with 600ml of water in a stand mixer (or using an electric hand mixer) for 10 minutes to form a cohesive dough – it will be quite wet.

  • STEP 2

    Split the dough into two halves and transfer into two oiled 450g loaf tins lined with baking paper to make it easier to remove the bread when baked.

  • STEP 3

    Cover the dough and chill in the fridge for a minimum of 12 hours, preferably for 24 hours, so the flavour of the seeds develops. The dough can be left in the fridge for up to five days, so you can just take it out on the day you need it. Bake the dough at 180C/fan 140C/gas 4 for 1 hour or until cooked through and golden.

  • STEP 4

    Transfer the two breads from the tins to a wire rack and leave to rest for at least 20 minutes before serving. The bread needs to cool a little before it can be cut into slices.

Photograph by Anders Schonnemann.

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