1 large loaf

5 dl (500 g) lukewarm water

50 g fresh yeast 

1 tsp salt 

0,5 dl (70 g) Scandinavian dark syrup (or light molasses) 

1 tbsp caraway seeds 

3,5 dl (200 g) rye flour 

3,5 dl (200 g) graham flour 

3,5 dl (230 g) wheat flour 

Stir the yeast, salt and syrup into lukewarm water. Mix in the caraway seeds. Keep kneading and adding flour for 10 minutes.

Cover and leave to rise at room temperature for 30 minutes.

Turn the dough out onto a floured surface and knead it briskly. Shape the dough into a loaf. Line a baking tray with parchment paper, place the bread on it, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 200°C. Slash and bake for 35 minutes. The bread is ready if it sounds hollow, when you knock on its base.

Cover and let cool on a wire rack.