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This moist strawberry rye loaf topped with a strawberry glaze and buckwheat groats is the best summer treat.
Ingredients You’ll Need for Strawberry Rye Loaf
- Rye flour – This flour is similar to whole wheat flour but with a nutty kinda malty flavor. If you don’t have rye flour on hand substitute with regular wheat flour.
- Vanilla bean – A vanilla bean pod with the seeds gives an intense flavor to the cake. Substitute with vanilla bean paste for a similar flavor.
- Strawberries – Fresh or frozen strawberries can be used. They are cooked strained and the juice is used to make the most delicious strawberry glaze.
- Buckwheat groats – This is an optional topping. They are little crispy seeds from the buckwheat plant. I love to top the cake with them because they give a delicious contrast to the moist cake.
How to Make Strawberry Rye Loaf
- For the loaf: Mix together all your dry ingredients in a medium mixing bowl. Inside another bowl mix sugar and vanilla bean seeds together until well incorporated. Next mix in softened butter with a hand mixer until pale in color then lastly add the eggs. Alternate adding in the flour and milk into the butter/sugar mixture until you don’t see any speckles of flour.
- Bake: Pour batter into a prepared loaf pan to bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on a rack.
- For the glaze: Cook strawberries with sugar in a small sauce pan until soft and juicy. Press cooked strawberries through a sieve, then add the strawberry juice to a bowl with powered sugar. Whisk until smooth then pour over cooled loaf cake. Top with buckwheat groat and serve.
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Strawberry Rye Loaf with Buckwheat Groats
Ingredients
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
Instructions
- To make the loaf: Preheat oven to 325 degrees F. Butter and flour a 9×5-inch or 8×4-inch loaf pan. As you can see I used a super strange like 11×2-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.
Notes
*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.
Like this Recipe? Please Rate & comment below!
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.
Love* ^^
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.
awww thank you, abby! i love what i do!
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?
Yep, I did.
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
This is so sweet! Thank you so much! So glad you’re here.
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 🙂