Rye bread with apple

Rågbröd med äpple

Rye bread with apple

This unusual but delightful bread is based on an old Swedish recipe I found in a book called Östgötamat by Inga Wallenquist. It makes for a nice change and is particularly worth making if you have a glut of apples. It goes really well with ham and cheese and makes a great talking point as few people will have tasted rye bread with apple. John Duxbury


Recipe summary for rye bread with apple


A bottle of Swedish ljus sirap

• If you can't find Swedish ljus sirap (light syrup), use golden syrup or golden corn syrup instead.
• You can use any eating apple, but for preference choose one that is not too sweet.

A packet of Allinson Easy Bake Yeast

• The original recipe used fresh färskjäst (fresh yeast), which is readily available in Sweden, but I have used "instant" dried yeast instead as it is more readily available elsewhere.
• Add a tray of boiling water to the oven to prevent the bread becoming too dry, but take care to avoid the steam when opening the oven.


25 g margarine
250 g( milk
20 g ljus sirap
375 g rye flour
5 g fine sea salt
7 g "instant" dried yeast, 1 packet
1 apple, peeled, cored and sliced

*For bread recipes we recommend measuring all quantities in grams.


1. Melt the margarine in a saucepan. Add the milk and syrup. Heat until the mixture is at 40°C (104°F), gently stirring occasionally.

2. Combine the flour and salt in a bowl, stirring thoroughly. Add the dried yeast and stir thoroughly again.

3. Stir in the warm milk mixture and keep stirring it until it forms a soft dough.

4. Tip the dough out on to a floured work surface and then knead for 5 minutes or so, by which time the dough should be drier, shinier and more elastic. Add more flour if it is too sticky.

5. Return the dough to the bowl, cover with a cloth and leave to rise in a warm draught-free place for about 40 minutes, until the dough has roughly doubled in size.

6. Tip the dough onto the floured surface again and push down on it firmly a couple of times to knock the air out of it.

7. Divide it into two and flatten the pieces out until they are both about 24 cm (9”) diameter. Place one piece on a non-stick baking tray and then top it with the peeled apple pieces in 4 or 5 lines.

8. Place the other half of the dough on top of the apple and then tidy up the edges a bit so that the two pieces fit together.

9. Fork over the top 20-30 times, cover with a clean cloth and leave to rise somewhere warm for about 20 minutes, until it has doubled in size.

10. Preheat the oven to 225°C (450°F, Gas 8, Fan 200°C).

11. Bake for 20 minutes until it has turned brown and the underside sounds hollow when tapped.

12. Leave to cool on a wire rack for at least 30 minutes before slicing.


  printer version.pdf

  phone & tablet version.pdf



SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder