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.