1. Begin by combining 2 dl syrup 1/2 cup syrup, 50g butter 3.5 tablespoons butter and 6g salt 1 teaspoon salt in a large mixing bowl.

2. Whisk until smooth then add 4 dl rolled oats 1 3/4 cups rolled oats and mix well.

3. Crack in 1 egg and whisk until fully incorporated.

4. In a separate bowl whisk together 3 dl all-purpose flour 1 1/4 cups all-purpose flour 1 tablespoon vinegar and 1 dl rye flour 1/2 cup rye flour.

5. Gradually add the dry ingredients to the wet mixture mixing until a shaggy dough forms.

6. Pour in 2 dl milk 3/4 cup milk and mix until the dough comes together then add 7g yeast 1/4 ounce yeast and knead until well combined.

7. Place the dough in a greased long pan cover with a damp cloth and let rise in a warm draft-free place for 1-2 hours or until doubled in size.

8. Preheat your oven to 190°C 375°F.

9. Bake the bread for 45-50 minutes or until golden brown and sounds hollow when tapped on the bottom.

10. Remove from the oven and let cool on a wire rack before slicing and serving.