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This Strawberry Rye Loaf topped with a strawberry glaze and buckwheat groats is the best summer treat. It’s slightly dense but very moist and perfectly sweet. Rye flour adds a unique nutty and earthy flavor to this pound cake that pairs so well with the homemade strawberry glaze. It would taste so good served with Baked Ziti for Two and a Strawberry Lemonade Sangria!
I love a good strawberry dessert. It’s sweet, juicy freshness turns any dessert into the best summer treat! Strawberry Tres Leches, this Mini Strawberry Cake, Strawberry Rolls, and Strawberry Cream Cake are stress-free to make and are bursting with sweet strawberry flavor!
Ingredients You’ll Need For A Strawberry Rye Loaf
- Rye flour – This flour is similar to whole wheat flour but with a nutty kinda malty taste. If you don’t have rye flour on hand substitute with regular whole wheat flour.
- Vanilla bean – Vanilla bean seeds gives an bold vanilla flavor to the cake that pairs so well with the strawberry glaze. 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 mixed with powdered sugar to make a 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.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make A 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 groats and serve.
Tips and Tricks
Don’t have rye flour? Use whole wheat flour instead, mix it with all-purpose flour in a 1:1 ratio or use plain all-purpose flour. It’s up to you!
Up the strawberry flavor even more. Roughly chop up a few strawberries then mix them right into the cake batter.
Recipe FAQs
Rye flour has a similar flavor to whole wheat flour, but with a nutty taste. Its uniqueness is a lovely switch from using regular all-purpose flour! It’s hearty and makes your baked goods denser but in a good way!
Yes! Instead of adding the glaze over the whole cake, slice it then wrap a slice in foil. Warm in a 350 degree Fahrenheit oven for 5 minutes or until heated through.
Buckwheat groats can be found in the bulk bin section at Whole Foods or any healthy-ish grocery store.
More Breakfast Recipes
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Breakfast Tacos
Breakfast
Breakfast Burritos
Quick and Easy
Olive Oil Fried Eggs
If you tried this Strawberry Rye Loaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Strawberry Rye Loaf
Equipment
- 1 (9×5-inch) loaf pan can also use a 8×4 inch loaf pan
- 1 Medium-mixing bowl
- Hand mixer
- 1 Small sieve
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
Tips and Tricks
- Don’t have rye flour? Use whole wheat flour instead, mix it with all-purpose flour in a 1:1 ratio or use plain all-purpose flour. It’s up to you!
- Up the strawberry flavor even more. Roughly chop up a few strawberries then mix them right into the cake batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
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!
Ooh, forgot to add I actually like Ocean’s new album! Self Control is a fave ATM.
This is such a unique flavour! Love the rye in there too!
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!
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!
This is such a gorgeous looking loaf and I really love your photos!
Your photos are just as pretty as that loaf!
Hahah…thanks!
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 😉
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.
This sounds amazing and looks absolutely beautiful too! The icing is just the perfect shade of pink. xxx
Thanks, Miranda!