This post is made in partnership with TINE.
Winter is transitioning to spring and while some days feel enveloped by the sun, others still contain the cold and crisp breath of winter. On those cooler days, it’s nice to pull together a loaf in no time at all that’s meant to be eaten warm from the oven with a good dollop of butter.
That’s where this bread comes in. It’s a quick bread, meaning no yeast or starter is required, just leavening agents like baking powder for rising. It teeters the line of being a cake despite the name and falls into the same category of muffins, pancakes, and the like. As such, this is a treat and a wonderful thing to serve in the morning and afternoon with a cup of coffee or tea.
I love the combination of rye flour and honey in baking, providing a hearty sweetness. Naturally, it felt right to bring these together here with some brown cheese (Brunost) for a salty and sweet caramel flavor that provides just the right amount of creaminess. The texture is soft with a delightful crumb and the scent as it bakes and when cut into is divine…honey, caramelly, and malty. All the things that make this quick bread so inviting.
This quick bread is best served warm, so the Brunost retains its smooth consistency and each bite is tender and springy. Leftovers can be warmed again in the oven. With so many incredible flavors from the rye, honey and Brunost, you don’t really need to serve each slice with anything other than perhaps some good butter.
Brown Cheese, Honey and Rye Quick Bread (Brunostbrød uten gjær)
Makes 1 loaf
- 1 cup (120 g) all-purpose flour
- ¾ cup (90 g) fine rye flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (75 g) Ski Queen®/Gudbrandsdalen, grated
- ½ cup (120 ml) runny honey
- ¼ cup (56 g) butter, melted
- ½ cup (120 ml) buttermilk
- 2 eggs
Preheat the oven to 350°F (180°C). Lightly grease a medium-sized (9-inch/23 cm) loaf tin.
In a large bowl, combine the all-purpose flour, rye flour, baking powder, and salt. Gently fold in the grated Brunost.
In a medium bowl, whisk together the honey, melted butter, buttermilk and eggs. Pour into the dry ingredients and mix until just combined being careful not to overmix. Pour the batter into the prepared loaf tin and bake for 35 to 40 minutes or until a toothpick inserted in the center of the bread comes out clean. Let the bread cool in the tin 10 minutes before turning out and serving.
This bread is best served warm on its own or with a good dollop of lightly salted butter.
Reheat any leftovers in the oven on low heat for a couple of minutes before serving. Consume within 2 to 3 days.
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