Filmjölkslimpa, Seeded Rye Bread

  • total time Total Time: 60m
  • servings Servings: makes 1 loaf
  • level Level: Medium

2 cups rye flour
2 cups whole wheat flour
1/2 cup rolled oats
1/4 cup flax seeds, ground (or substitute wheat germ)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sliced almonds
1 tsp baking soda
1 tsp baking powder
1/2 cup molasses
1/3 cup dried currants or cranberries, optional
2 1/2 cup siggi’s Plain 0% Filmjölk

Calories 290, Protein 11g, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrates 45g, Sugars 15g, Fiber 9g

Line a loaf pan with parchment paper and set aside.

In a large mixing bowl, combine all the flours, seeds, almonds, baking soda and baking powder together in a bowl and mix well.

In a separate medium bowl, whisk together the molasses and the filmjölk until smooth.

Add the wet ingredients to the dry and using a wooden spoon, mix until well combined. The batter will be very dense and a bit sticky.

Pour the batter into the prepared loaf pan and bake at 325* F for about 50 minutes or until a toothpick when inserted into the middle comes out clean.

Enjoy as sandwich bread or as a delicious snack with a bit of butter.

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