SCANDINAVIAN RYE BREAD
This is from the Fleishmann's yeast site. I'm posting because of a request. I haven't made this recipe, so please let me know how it turns out. Prep time includes time for rising.
Provided by mianbao
Categories Yeast Breads
Time 2h5m
Yield 1 8x4 inch loaf
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water.
- Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine.
- Stir in 1 to 1½ cups more all-purpose flour, to make a soft dough.
- Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic.
- Cover and let rest 10 minutes.
- Roll dough into 12 x 7-inch rectangle.
- Beginning at the end, roll up tightly; pinch seam and ends to seal.
- Place, seam side down, in greased 8 x 4-inch loaf pan.
- Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
- Bake at 375º for 30 to 35 minutes or until done.
- Remove from pan and cool on wire rack.
Nutrition Facts : Calories 1817.3, Fat 38.4, SaturatedFat 8.2, Cholesterol 23.3, Sodium 2447.8, Carbohydrate 327.5, Fiber 24.1, Sugar 61.1, Protein 44.2
SCANDINAVIAN RYE BREAD (BREAD MACHINE)
Make and share this Scandinavian Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- *Note-use a food mill to grind the seasonings, for a smoother flavor and texture.
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 222.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 23.2, Sodium 231.7, Carbohydrate 40.6, Fiber 2.7, Sugar 5, Protein 6
SWEDISH LIMPA (RYE BREAD)
Provided by Food Network
Time 1h34m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
- Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
- In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
- Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
- Preheat oven to 350 degrees F.
- Bake for 45 to 55 minutes. Remove and brush tops with melted butter.
SWEDISH RYE BREAD
Steps:
- Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
- In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
- Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.
SWEDISH RYE BREAD
This bread, which is lightly flavored with aniseed and orange, makes great toast. Rising time is not included in the prep time or cook time. There's about 2 hours 40 minutes of total rising time. This is a good holiday bread.
Provided by Elmotoo
Categories Yeast Breads
Time 1h30m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
- Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes.
- Preheat oven to 350°F Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.).
Nutrition Facts : Calories 1633.4, Fat 29.4, SaturatedFat 7.9, Sodium 484.1, Carbohydrate 311.1, Fiber 13.5, Sugar 49, Protein 32.5
SCANDINAVIAN RYE MUFFINS
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Categories Spring Rye Muffin Bread Spice Caraway Orange Anise Cumin Molasses Peanut Free Soy Free Vegetarian Easter
Yield Makes 24 small muffins
Number Of Ingredients 17
Steps:
- Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.
- Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
- Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
- Cooks' Notes:
- Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
- Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
- Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.
QUICK SWEDISH RYE BREAD
This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).
Provided by Dreamer in Ontario
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
- In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
- In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
- Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
- Stir vigorously for several minutes.
- Divide dough evenly among prepared pans, smoothing tops with wet spatula.
- Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
- Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
- Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
Nutrition Facts : Calories 76.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.5, Sodium 317.5, Carbohydrate 15.1, Fiber 1.3, Sugar 3, Protein 2.2
SWEDISH RYE BREAD
This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.
Provided by Taste of Home
Time 55m
Yield 4 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SWEDISH RYE BREAD
Another blue ribbon bread. This bread is hearty, but not heavy, has a nice flavor, and makes great sandwiches. It is not as easy and light to knead as my white bread... maybe it builds muscles! We all love this bread, my mother especially loved it. This freezes well, if you want to save the second loaf for another time.
Provided by Sweetiebarbara
Categories Yeast Breads
Time 5h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Put warm water into glass measuring (1) cup and check temperature with thermometer.
- Sprinkle yeast into warm water and let stand.
- In another glass measuring cup (2 cup) place water and Crisco.
- Microwave to hot, to melt fat.
- In a large bowl, combine sugar, molasses, and salt.
- Pour the Crisco water into bowl. (I usually pour it into, over the bowl, the 1/4 measuring cup I had the sugar, then the molasses inches To get all of the goodies into the bowl!).
- Stir until sugar dissolves.
- Cool to lukewarm (85°F It will probably cool to that as you dissolve the sugar, you just don't want to kill the yeast with too high a temp.).
- Stir in rye flour and beat well. (I use my electric hand mixer).
- Add yeast and caraway seed, and mix well.
- Stir in enough regular flour to make a soft dough.
- Cover with clean towel and let rest for 10 minutes.
- Generously sprinkle kneading surface with flour.
- Knead for 10 minutes.
- Place dough in lightly greased bowl and turn to coat all surfaces.
- Cover and let rise in warm draft free space, until doubled, about 2 hours.
- Punch down.
- Turn out onto lightly floured surface.
- Divide in two (I use a bread knife to slice the ball in half).
- Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
- Form each into two round loaves, and place on greased baking sheet.
- Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
- If you put them in oven to rise, make sure you take them out before lighting oven!
- Bake at 375°F for about 30 minutes.
- If loaves are getting too brown, you may cover with foil near the end of baking.
- Brush tops, when done, with butter for a soft crust.
Nutrition Facts : Calories 1739.8, Fat 19, SaturatedFat 3.9, Sodium 3528.8, Carbohydrate 351.9, Fiber 26.6, Sugar 52.2, Protein 43.1
More about "scandinavian rye bread recipes"
SCANDINAVIAN RYE BREAD RECIPE BY RACHAEL PACK
From thedailymeal.com
4.8/5 (5)Estimated Reading Time 2 minsServings 1
- To make the rye sourdough starter, mix the buttermilk and rye flour well in a bowl, cover and leave at room temperature for 3 days. It’s important that it doesn’t develop mold, but starts bubbling, and a temperature of 23–25ºC/73–77ºF is ideal for this.
- If making your first loaf from the starter, dissolve all the starter in the lukewarm water in a large mixing bowl (for the next loaf use just 3 Tbsp of the starter; the whole quantity of starter is just for the first attempt, and the loaf will be a little bigger). Stir in the salt and rye flour, cover the bowl with a tea towel and leave at room temperature for 12–24 hours. After you have taken out the 3 Tbsp for the next rye bread you are going to make, this starter does not need taking care of. Just let it rest in the refrigerator until next time you need it.
- Add the cracked rye and cold water to the dough mixture and stir with a wooden spoon until smooth. It will be too runny to knead. Remove 3 Tbsp of the mixture to an airtight container and refrigerate; this will become your sourdough starter for the next loaf you make (it will need to rest for at least 3 days before you use it, and will last up to 8 weeks).
- Lightly oil a large loaf tin, about 30 x 10cm/12 x 4in and 10cm/4in deep. Pour in the dough, cover with a damp tea towel and leave to rise for 3–6 hours, or until the dough has almost reached the top of the tin.
SCANDINAVIAN RYE BREAD RECIPE - LIONEL VATINET | FOOD & …
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5/5 Category Rye BreadServings 1Total Time 5 hrs 45 mins
- In a small saucepan, cover the rye berries with 2 cups of the water and bring to a boil. Simmer gently over moderately low heat until all of the water has been absorbed and the rye berries are al dente, about 40 minutes. Spread the rye berries on parchment paper and let cool completely.
- Meanwhile, in another small saucepan, cover the millet with 1 cup of the water and bring to a boil. Reduce the heat to moderately low and simmer until all of the water has been absorbed and the millet is halfway to tender, about 12 minutes. Spread the millet on parchment paper and let cool completely.
- In the bowl of a stand mixer fitted with the paddle, mix the yeast with the remaining 2 1/4 cups of water and let stand until foamy, 10 minutes. Add both of the flours and the salt and mix at low speed for 5 minutes. Increase the speed to medium and mix for 2 minutes. Mix in the cooled rye berries and millet along with 3/4 cup of the rolled oats. Scrape the dough into a greased large bowl and cover with plastic wrap. Let stand in a warm spot until doubled, about 2 hours.
- Scatter the remaining 1/2 cup of oats on a work surface and scrape the dough onto them. Roll the dough until coated with the oats, then pat into a large brick shape. Transfer the dough to a greased 9-by-5-inch loaf pan and cover with a damp kitchen towel. Let stand in a warm spot until slightly risen, about 1 1/2 hours.
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