Soft rye cakes

The name of this bread makes it sound like something sweet, but it is actually bread. In sweden we eat a lot of rye bread and, for someone who is not so used to that flavour this recipe is a great way of learning to like it. It is very soft and has got a mild, kind of sweet rye-flavour because of the mix of wheat flour and rye flour. I have had my mum make this since I was a kid, and the best part was that the little piece you cut out in the middle went in to the oven and came out as a perfect little piece to nibble on, hot with butter of course! These days I obviously bake my own bread, and because I like to experiment with old recipes I have added a bit of linsseeds and sunflower seeds to this bread. It gives it a bit more bite and of course more goodness, but you can just leave it plain.

400 grams plain flour

260 grams ryeflour

50 grams fresh yeast or 12-14 grams dry yeast

2tsp salt

2tbsp golden syrup or honey

500ml milk

50 grams butter

1tbsp anisseeds or fennelseeds,

Melt butter and add milk, dissolve the yeast in the milk/butter mix. Add salt, syrup and spices. Work in the flour until it forms a dough. Work this dough for about 5-7min by hand. Let prove until doubled in size. Divide in to 4 pieces, roll each one in to a ball. With a rolling pin shape the balls in to flat cakes, about 2cm high. With a glass or cake cutter cut out a whole in the middle. Prick with a fork and let prove again on a baking tray for about 30min. Bake on 225C for 12min in the middle of the oven.