VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
Upplandskubb
A dense, dark steamed rye bread from Uppland in Sweden, cooked for hours in a covered tin set in a water bath. It is faintly sweet from dark syrup, close-grained and moist, and is cut into thin slices to eat with butter, cheese or pickled herring.
Method
- Heat 150 ml of whole milk to 37C in a small pan — it should feel just blood-warm on the inside of the wrist. Pour into a mixing bowl, crumble in 5 g of fresh yeast and stir until fully dissolved, then whisk in 15 g of dark syrup and 3 g of fine salt.
- Add 100 g of coarse rye flour, 60 g of plain wheat flour and 1 tsp of lightly crushed caraway seeds. Stir with a wooden spoon to a shaggy mass, then knead on a lightly floured surface for 10 minutes. Rye gives little gluten, so the dough stays heavy and a touch tacky rather than springy — it should hold a ball without slumping.
- Return the dough to the bowl, cover with a cloth and leave in a warm, draught-free place for 60 minutes. It will rise sluggishly and gain about half its volume again; a full doubling is not expected with this much rye.
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771kcal
23gprotein
141gcarbs
13gfat
20gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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