A Swedish kake recipe found on recept.nu
2.5 dl [0,5 pt] oatmeal
2.5 dl [0,5 pt] milk
1 dl [0,2 pt] water
50 g [1,75 oz] butter
25 g [0,9 oz] dry yeast
1 tablespoon sugar
2 tablespoons light syrup (Lyle’s Golden or similar) *
0.5 teaspoon hartshorn salt
0.5 teaspoon salt
0.5 teaspoons ground bitter orange peel
1 dl [0,2 pt] graham flour
3 dl [0,6 pt] rye flour
3 dl [0,6 pt] wheat flour
* If you use corn syrup in Scandinavian recipes, they lose some of their authenticity because corn syrup is never used as a sweetener here.
 Heat the milk and the water in a saucepan to a little warmer than finger heat. Mix the liquid with oatmeal in a bowl. stir in the butter. Leave for about 20 minutes.
 Pour the yeast into the bowl and stir until it has desolved. Add the remaining ingredients and work to a smooth dough. Allow to rise under a kitchen towel for at least 40 minutes. Knead the dough smooth again on the floured baking table.
 Cut the dough into 10 parts. Form them into smooth buns and let them rest for about 5 minutes. Roll out each bun to an oval cake, about 1/2 cm / 2/5 inch thick. Put the tea cakes on baking sheet covered with baking paper and prick them with a fork.
 Allow the cakes to rise under the kitchen towel for about 40 minutes. Bake at 200 C / 390 F for 8-10 minutes. Brush with syrup mixed with water immediately after removing the tea kakes from the oven. Allow to cool under the kitchen towel on a grid.