I love to bake with apples and was excited to get another round of apples from my apple tree. Unfortunately, I am not sure if we will get anything this year.  I did not see any apple flowers on our tree this spring.  So, I will have to buy apples for my baking this year. 

In the Scandinavina countries we like to eat a lot of rye bread.  So I like try to different rye bread recipes and this recipe as shredded apples.   The apple in the recipe makes the rye bread slightly softer and sweeter against the rustic rye flavor.


🌻Ingredients 🌻

  • 2 cups of whole wheat flour
  • 1 cup of rye flour
  • 5 ounces of water
  • 1/2 cup of shredded apples
  • 1 package of yeast
  • 1 teaspoon of salt
  • 1 tablespoon of oil
  • 1 tablespoon of sugar

Bake in the oven for 30 minutes at 425F.  See our instructions on our video on how to make this easy bread.

Serve with butter. You might want to add honey or a slice of cheese as well.  As well a glass of milk, a cup of tea or coffee goes great with the rye bread for either breakfast, lunch or as a snack.

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Flatbraud – How to Make Icelandic Rye Flatbread

Flatbread (flatkökur or flatbarud in Icelandic or pottbraud) is the oldest type of Icelandic bread. The tradition of baking flatbread in Iceland dates back to the settlement in 874 AD. Flatbread is especially popular in Iceland during the mid-winter festivals called Thorrablot during the month of Thorri, which are held in Iceland during January and February.  The Thorrablot begins with Husband’s Day and ends on Woman’s Day.

The Flatbred can be bought in every grocery store in Iceland, and it is most often served with butter, smoked lamb, smoked salmon or trout.

 See Karen Grete preparing the Icelandic Rye Flatbread
in our YouTube video
The ingredients for the flatbread are:

  • 1 1/2 cup rye flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/8 cup boiling water


  1. Combine and mix together the following, rye flour, salt, baking powder, and gradually add the boiling water. 
  2. Knead the dough firmly to a smooth ball without cracks and does not stick to the counter. 
  3. Roll out the dough till approx. 2 mm thick. Place a plate on the dough and cut it out to round cakes.  
  4. In order to prevent air bubbles to form on the flatbread you pierce it with a fork.
  5. Heat a hotplate or frying pan (without any oil or butter) and bake each cake at a very high temperature until there are black spots on the side, which is facing down.  Then flip it and bake it on the other side, till it also has black spots.
  6. Quickly dip the flatbreads into lukewarm water.

  7. Stack them under a damp cloth to prevent them from drying out.

Enjoy the flatbread with your favorite topping.  We served the flatbread as appetizers with smoked salmon and capers.

Swedish Limpa Bread – A Delicious Holiday Bread Recipe

Limpa bread is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.  I really enjoy eating limpa toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings.


  • 3 1/2 -4 1/2 cups whole wheat flour 
  • 4 cups unsifted rye flour                            
  • 1 cup boiling water
  • 1 cup cold water (for the yeast)
  • 1/2 cup warm water 
  • 1 teaspoon salt
  • 1/2 teaspoon anise seed 
  • 1/2 teaspoon cumin
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons grated orange peel
  • 1/2 cup packed light brown sugar
  • 1/2 cup dark molasses
  • 2 (1/4 ounce in each package) active dry yeast  
  • 1/4 cup melted butter
  • 1 teaspoon caraway seed, optional
  1. In a large bowl, combine brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water.  Stir the mixture until brown sugar is dissolved and butter is melted. Next stir in cold water. Let the mixture stand until it cools. 
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture. Mix well the mixture well in the bowl.
  3. Gradually add 2 1/2-3 cups whole wheat flour and 1 cup rye flour; beat until smooth and dough leaves sides of bowl. Gradually add 3 cups wheat flour.
  4. Mix in last of flour with hand until dough leaves side of bowl. Turn out onto lightly floured board. Knead until smooth and elastic – about 8-10 minutes.
  5. Place in lightly greased large bowl and cover with towel. Let it rise in a warm place without draft until double in size for approx.1 1/2 hour. 
  6. Divide into 2 piece and shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a round loaf.  With sharp knife, make three diagonal slashes on top of loaf.
  7. Cover with towel; let rise in warm place for 1 to 1-1/2 hour.
  8. Brush with melted butter (and sprinkle with caraway seed if desired).
  9. Preheat oven to 375 degrees.
  10. Bake on middle shelf for approx. 35 minutes.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

How to Make Sourdough Starter

Sourdough baking is as much art as science, and there are several different ways of making sourdough. What I am showing you is very easy.
On the1st day Combine 4 ounces (1 cup) or 4 ounces of whole wheat flour with 4 ounces (1/2 cup) non-chlorinated cool water in a non-reactive container. I’m using a 4-cup glass measure.(you can use stainless steel)
I am using whole grain flour (whole wheat or rye) because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
It is important to feed your starter with non-chlorinated cool water.
Stir everything together thoroughly, and make sure there’s no dry flour anywhere. Cover the container loosely and leave it in warm room (about 70°F) for 24 hours.
The colder the environment, the more slowly your starter will grow.
You might place the starter atop of your water heater, refrigerator, or another appliance that might give enough heat. Or, set it near a heat source.
On the 2nd day You may not see any activity the first 24 hours, or you may only see tiny bubbles.
Discard half the starter (4 ounces), and add to the remainder 4 ounces (approx. 1 cup) of flour and 4 ounces (1/2 cup) cool water (if your house is warm); or lukewarm water if your house is cold.
Mix well, cover, and let the mixture rest at room temperature for 24 hours.
You don’t need to through away half the starter.  You can save it for baking pancakes,waffles or pizza, etc.
On the 3, 4, & 5th day: By the third day you’ll  see some  bubbling. The starter has a fresh, and fruity aroma, and it has expanded. Now you can begin two daily feedings.
For each feeding, weigh out 4 ounces starter; this will be a generous ½ cup, once it’s thoroughly stirred down. Discard any remaining starter.
Add 4 ounces or 1 cup of unbleached all-purpose flour, and 4 ounces or1/2 cup water to the  starter.
Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours. 
Repeat feedings 2X a day on days 4 and 5 for your starter to become very active.
After about a week of consistent feeding, your starter is ready for you to use in a sourdough bread recipe

We hope you enjoyed our recipe video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Rugbrød Drys – Danish Rye Bread Sprinkles



2 slices of rye bread 
1 tblsp coarsely chopped, blanched almonds 
2 tblsp brown sugar (or white sugar)
1 tblsp Canola Oil or butter 
Sprinkle finished rye bred on yogurt or “tykmaelk”

Rye bread Sprinkle 
Place rye bread, almonds and sugar in a food processor and pulse until desired consistency.  Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don’t burn. Pour the rye bread sprinkles onto a plate to cool down.
Place the rye bread sprinkle in a plastic bag or jar. It will keep  for approx. 1 week.

How to Make Whole Wheat Rye Bread – Inspired by Finnish Rye Breads

This Whole Wheat Rye Bread is so good that you might just want to have only butter on it. Nothing else! 

We think using fresh baked rye bread is very delicious for sandwiches such as the open-faced sandwiches.  Also you may have noticed that with our soup blog posts such as Cabbage Soup or the Beetroot Soup that we always have a slice of rye bread.  So when we can, we try to include a slice of fresh baked rye bread.

There are many variations to make rye bread.  Here is our version which was inspired by Finnish Rye Breads which makes 2 loafs. Enjoy!

See Karen Grete preparing our rye bread recipe
on our YouTube video


  • 2 cups rye flour
  • 2 1/2 cup 50% wholewheat 50% wheat flour
  • 1 pkg dry yeast
  • 2 cups of buttermilk, warm  (110F/45C degrees )
  • 1/2 c syrup
  • 1 1/2 tsp salt
  • 2 tbsp. butter
  • 1 tsp fennel seeds and/or caraway seeds


  1. Dissolve yeast in warm buttermilk in a large bowl.
  2. In a large bowl combine milk, salt, syrup, butter, fennel seeds and 1 cup of rye flour. Stir this well with a wooden spoon.
  3. Mix in the remaining rye flour. Add the wholewheat flour by stirring until the dough is stiff enough to knead. Or use and electric mixer.
  4. Flour the counter surface.  Knead the dough for approx. 5 min. Add flour as needed. If the dough sticks to your hands or the board add more flour.

  5. Cover dough with a towel in a large bowl  Let the dough rise 1 1/2 – 2 hours or until double.
  6. Punch down dough and divide to form two round loaves and place them in the two greased baking pans. Cover the pans with a towel again.  Let loaves rise until double, about 1 1/2 to 2 hours.
  7. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes or until they sound hollow.

Let the breads get cold before slicing or slice the next day.  

We hope you enjoy our rye bread recipe. Let us know what you think in the comment section if you try this recipe.

Upcoming recipes:

We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too.  Be sure to check out our selection of smørrebrød  and pork recipes to see the variety of possibilities.  

See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

    Danish Rye Bread – A Quick & Easy Danish Rye Bread Recipe

    Danish Rye Bread – A Quick & Easy Danish Rye Bread Recipe
    Love making this rye bread on the weekends.  The molasses added to this bread recipe gives a great color and taste. Plus, love adding different type of seeds to give the bread a little extra texture and taste too.  Hope you enjoy this recipe as much as we do.

    Danish Rye Bread recipe makes 2 loaves.



    • 3 1/4 cup rye flour
    • 2 1/2 cup whole wheat flour/all purpose flour, mixed
    • 1 1/2 cup warm buttermilk (approx. 110 degrees F)
    • 4 tbsp. butter
    • 1/2 cup molasses
    • 4 tbsp melted butter
    • 1/4 cup honey or approx. 4 tbsp. sugar
    • 1/2 tsp salt
    • 2 pkg active dry yeast dissolved in 1/2 cup water
    • Optional: 2 tbsp. caraway seeds, 2 tbs. sunflower seeds
    • Melted butter and milk to brush the loafs
    • Butter or spray for the baking pans

    Bake at 375F for approx. 45 min. or until hollow


    1. Combine the yeast dissolved in water, with the rest of the ingredients, butter and wam milk, honey, molasses, salt etc. Finally the rye flour and wheat/all purpose flour in the bowl.  Stir the mixture in a large bowl.
    2. Then stir the dough by hand and knead it for approx. 4 -5 min on a floured surface. If you use an electric mixer fitted with a dough hook, beat on low speed for 1 minute until all of the flour is incorporated.  Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. 
    3. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. 
    4. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. 
    5. Cover with plastic wrap or a towel and set aside in a warm, draft-free place until it doubles in size, about 1 – 1 1/2 hour. 
    6. Remove the dough from the bowl and invert onto a lightly floured surface.
    7. At this point you can divide the dough into two loaves. Then gently knead the dough several times. Also if you enjoy seeds in your bread, you can add it in too. 
    8. Lightly grease the baking pans.  Then place the dough in the prepared baking pans. 
    9. Cover with plastic wrap or a towel and set the pans aside in a warm, draft-free place until it doubles in size, about 1 – 1 1/2 hour.
    10. Preheat the oven to 373 degrees F
    11. Gently slice the top of the bread. 
    12. Use a pastry brush to brush the mixture of milk/butter lightly over the top of the dough.
    13. Bake until lightly brown, about 45 minutes.  
    14. Remove from the oven and cool on a rack. If it sounds hollow, the bread is completely baked.

    It is best to slice the bread the next day.  We suggest to butter the bread.  If you like something extra on top add either jam, honey or your favorite topping.  It tastes just great! Enjoy!