Rye and Agave Syrup Nordic Bread

(Makes 1 small loaf)

250g light rye flour

1 tsp sodium bicarbonate

¼ tsp salt

80 mixed seeds

200ml soya milk

50g agave syrup (what even is this?)*

1 tbsp rape seed oil, and a bit extra for greasing


Heat the oven to 200 degrees c. Grease a baking tray and dust lightly with flour

In a bowl mix the flour, bicarb, salt and seeds

In a jug whisk together the milk, syrup and oil

Mix quickly and scoop onto the baking sheet

Bake for 25-30 mins until risen and golden brown

(to make this gluten free, just use wholemeal GF flour)


*OMG it’s cactus, and they make tequila from it too – as a seasoned margarita drinker, I can’t believe I didn’t know that.  What makes this recipe Nordic then? Answers on a postcard please.

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