Swedish Sour Milk Bread

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David Lebovitz


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2 1/4 cups (350 g) all-purpose flour

1 1/2 cups (175 g) rye flour

2 teaspoons baking powder (preferably aluminum-free)

1 1/2 teaspoons baking soda

1 tablespoon caraway seeds

1 tablespoon fennel seeds

1 1/2 tablespoons anise seeds

2 cups (500 ml) buttermilk

3/4 cup (210 g) dark syrup, or an alternative

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