Strawberry Rye Loaf with Buckwheat Groats

Breakfast, Cakes, Desserts, Spring, Summer

Strawberry Rye Loaf with Buckwheat Groats

This wasn’t supposed to be a rye loaf, but it just happened because when I walked into IRMA (like a mini, Danish Whole Foods), I was mesmerized by how pretty everything was designed.

The cereal boxes and flours were like impeccable, everything was just SO beautiful. I couldn’t stop staring.

When I finally got it together and it was time to buy flour, I was like a little scared at all the flour options, and especially scared because they weren’t in English. I reached for my Google Translate app but I didn’t have any service in the damn market so I took a gamble. I went for a big bag, figuring it was most likely all-purpose.

Strawberry Rye Loaf with Buckwheat Groats

The rest of the grocery shopping was interesting. Baking powder is “bagepulver“. I sorta figured it out. My milk purchased was assisted by an older woman who thought it was kinda funny that I was almost buying kefir. LAWD.

When I got home and started putting all the labels in google translate, I was like OH I BOUGHT RYE FLOUR OK.

Strawberry Rye Loaf with Buckwheat Groats

Strawberry Rye Loaf with Buckwheat Groats

But it turned out great because Danes make everything with rye flour so it was meant to be.

It was the most perfect summer day in Copenhagen. It was 75 degrees F, a summer breeze was blowing through the kitchen and I was blasting Frank Ocean’s new album. Some people hate it but whatever, “Nikes” is my jam.

Everything was going splendidly until I got to the oven part. After a quick conversion to celsius, no biggie, the oven options were confusing AF. There was an E symbol, one with two lines, one with one line. LIKE WHAT.

I vote that all of us get in a room and get on the same page with appliances, meters vs. miles, celcius vs. fahrenheit, etc. etc. Like you’re making our lives more difficult. I don’t even care if we go to grams vs. cups. I’m cool with it, let’s just GET ON THE SAME PAGE.

One thing that is v v trendy in Copenhagen is buckwheat groats. I mean, I’ve seen them here, too, but not like there. EVERYTHING has got it on top. I decided to added to the top of the loaf and the little crispy bits were so good.

Strawberry Rye Loaf with Buckwheat Groats

Strawberry Rye Loaf with Buckwheat Groats

Another thing because this is a super long blog post, way longer than they usually are (if you have read this far, God bless you), the strawberries in Copenhagen are 100. They are beautiful right now. And so are the peas.

I know a good bunch of youse don’t live in the US and I have a question for you: Is it hard to follow American recipes (like mine) because of the conversion/differences? If so, what can I do to make it easier?


Strawberry Rye Loaf with Buckwheat Groats

Strawberry Rye Loaf with Buckwheat Groats

Strawberry Rye Loaf with Buckwheat Groats

Strawberry Rye Loaf with Buckwheat Groats

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serving Size: 1 (8x4-inch or 9x5-inch) loaf



  • 2 cups rye flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup white granulated sugar
  • 1/2 vanilla bean, scraped
  • 1 cup unsalted butter, at room temperature
  • 3 large eggs
  • 1/3 cup milk

Glaze and Topping:

  • 1/2 cup strawberries
  • 2 teaspoons white granulated sugar
  • Pinch of salt
  • 1 1/4 cup powdered sugar, sifted
  • 2 tablespoons buckwheat groats


  • To make the loaf: Preheat oven to 325 degrees F. Butter and flour a 9x5-inch or 8x4-inch loaf pan. As you can see I used a super strange like 11x2-inch pan (found in the local Danish store that was like a Sur La Table). Set aside.
  • In a medium bowl, mix together the rye flour, salt and baking powder. In another medium bowl, add the sugar and vanilla bean caviar. Mix with your hands until the vanilla bean is evenly distributed throughout the flour. Add the softened butter and using a hand mixer (or in my case an immersion blender!) mix until pale in color, about 3 minutes. Add one egg at a time, being sure each egg is incorporated before adding another.
  • Add the flour mixture in a few batches, alternating with the milk, beginning and ending with the flour, until you no longer see any speckles of flour. Pour the pound cake batter into the prepared loaf pan and transfer it to the oven to bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
  • To make the glaze: While the rye loaf is cooling, add the strawberries, sugar and pinch of salt to a small saucepan, set over medium low heat. Cook until the strawberries are completely softened and juicy, about 7 to 10 minutes. You may need to add a splash of water if your strawberries aren’t super juicy. Run the strawberry puree through a sieve. You should end up with about 2-4 tablespoons of strawberry juice.
  • To a bowl, add the powdered sugar and 2 tablespoons strawberry juice; whisk until smooth. If you need it to be thinner, add more strawberry juice, a teaspoon at a time. If you run out of strawberry juice, you can also add a little bit of milk or water—but no matter how juicy your strawberries are, you should have enough!
  • Pour the glaze over the rye loaf and top with a sprinkling of buckwheat groats. Slice up and serve.


*Buckwheat groats can be found in the bulk bin section at Whole Foods or any healthy-ish grocery store.
*If you don't have rye flour, whole wheat or even all-purpose would also work just fine.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Miranda | Miranda's Notebook September 3, 2016 at 1:53 am

    This sounds amazing and looks absolutely beautiful too! The icing is just the perfect shade of pink. xxx

  • Reply Nathalie September 3, 2016 at 2:58 am

    I’m German and have been following/cooking from US food blogs for years. Using cups took a little bit of getting used to, but I quickly accepted my fate as it was a huge pain to convert every ingredient all the time. Still, I think cups are not the most useful way of measuring since grams tend to be more accurate. Don’t even get me started on inches/feet/yards 😉

    • Reply Adrianna Adarme September 3, 2016 at 7:38 am

      Hahah…I agree. The host at my air b n b didn’t have a scale and I didn’t want to buy a scale so I used a cup measure in grams (and just converted). But yes, I agree I love using a scale.

  • Reply Lori September 3, 2016 at 7:39 am

    Your photos are just as pretty as that loaf!

  • Reply Rosie September 3, 2016 at 9:35 am

    This is such a gorgeous looking loaf and I really love your photos!

  • Reply fromscratchceramics September 3, 2016 at 11:23 am

    Wonderful post!

    I love the change of scenery. That loaf looks wonderful, though I bet that transition in measurements was a bit tricky. As a ceramic artist I wanted to mention stopping by Torus Copenhagen’s ceramic studio while you are there. I can see you like handmade ceramic props in your posts, I think you would love it!

  • Reply Dana September 3, 2016 at 1:18 pm

    Hi!!!! This looks amazing and your posts about Denmark are so spectacular. I would love to read more about the trends (food and otherwise) and what it was like over there. I wish I could travel more! Thanks for all these amazing articles and posts!

  • Reply Katrina September 3, 2016 at 1:38 pm

    This is such a unique flavour! Love the rye in there too!

  • Reply Alice September 3, 2016 at 2:19 pm

    When I make food from blogs / cookbooks that are American I use conversions for what I can and cups for the rest, and then make my own notes for next time.
    I do think cups are handy, but I just have to use a scale. It’s a cultural thing though, like using Celsius or centimetres – it’s all just more natural; but from a food blogger / home cook perspective a scale is definitely a good thing.

    But I’m only now realizing that the differences go beyond just measuring stuff, the ingredients can be different too… and then it all becomes too much for my head, lol.

    The loaf looks amazing and that Airbnb is too cute!

    • Reply Alice September 3, 2016 at 2:23 pm

      Ooh, forgot to add I actually like Ocean’s new album! Self Control is a fave ATM.

  • Reply Cassie Autumn Tran September 3, 2016 at 2:27 pm

    I too believe that everything happens for a reason. I definitely agree that this was meant to be! What a beautiful loaf–it literally looks JUST like a cake!

  • Reply Belinda September 3, 2016 at 5:20 pm

    This looks beautiful. I’m a recent convert to rye from white bread (trying to be healthier) and it’s not like the old, dense brown loaves I remember as a kid in the 80’s.

    I’m in Australia and luckily live 20 minutes from a strawberry farm where you can go and pick your own. They also have a cafe on site that makes strawberry everything. It’s hard not to devour the whole punnet on the way home.

    As for conversions, I use the Escoffier Cooks Companion app. It does temp, weight, liquids and length along with a super helpful glossary of ingredients, equipment and methods.

  • Reply Mattie September 4, 2016 at 12:33 pm

    I’m in the UK and we use grams and millilitres etc. But I personally find using cups fine, the one issue is that British cups are smaller than american cups, so sometimes the quantities of baking powder etc are a little out to my amount of flour!
    I’m fine using ounces and pounds since it wasn’t so long ago that we were using them 🙂

  • Reply Amanda Lopez September 5, 2016 at 9:56 pm

    I found a picture of this recipe on Pinterest, and I just have to say that your blog is breathtaking. I’ve never been more inspired to cook nor more at ease looking at a kitchen. Definitely going try this recipe. I’m not really a great Baker, but your gorgeous pictures and blog layout has put me in a fun mod

    • Reply Adrianna Adarme September 8, 2016 at 10:50 am

      This is so sweet! Thank you so much! So glad you’re here.

  • Reply Sacha September 8, 2016 at 10:48 am

    As a dane, I find it interesting that you went to Irma (expensive grocery store).
    Did you try rye bread with pickled herring at your stay here?

  • Reply Abby September 18, 2016 at 6:11 am

    It’s so obvious that you life what to do. Thanks for seeking out adventure and taking the time to bake while you were traveling… This is so inspiringly gorgeous.

  • Reply Abby September 18, 2016 at 6:11 am

    Love* ^^

  • Reply Sue Kerrigan April 24, 2017 at 11:59 am

    I just made this, except I substituted buckwheat flour for rye, and olive oil for butter. Turned out well, but took 1 hour, 18 minutes to get done.