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.
OVERNIGHT SWEDISH RYE BREAD
I like this recipe because it allows me to bake bread early in the morning, leaving time for other things. We live in a Scandinavian area, so this bread hits the spot with family and friends.
Provided by Taste of Home
Time 1h5m
Yield 4 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.
Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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 LIMPA BREAD
I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. -Beryl Parrott, Franklin, Manitoba
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.
Nutrition Facts : Calories 186 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SWEDISH RYE
Steps:
- The day before making the bread, make the sponge. Combine the water, molasses, orange peel, aniseeds, fennel seeds, and cardamom in a saucepan. Bring the mixture to a boil and then turn off the heat. Cool to lukewarm. Stir in the barm and rye flour until the flour is fully hydrated and evenly distributed. This should make a thick sponge. Cover with plastic wrap and ferment at room temperature for 4 hours, or until the mixture becomes foamy. Refrigerate overnight.
- The next day, remove the sponge from the refrigerator 1 hour before making the bread dough to take off the chill.
- To make the dough, in a 4-quart mixing bowl (or in the bowl of an electric mixer), stir together the flour, yeast, salt, and brown sugar. Add the sponge and the melted shortening. Mix with a large metal spoon (or on low speed for 1 minute with the paddle attachment) until the dough forms a ball. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook) for approximately 4 minutes. Adjust with additional high-gluten (not rye) flour, if needed. The dough should be slightly tacky but not sticky. Do not overknead, as the rye flour will become gummy. The entire kneading or mixing process should be completed within 6 minutes. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for about 2 hours, or until the dough doubles in size.
- Remove the dough from the bowl and knead for 1 minute to degas. Divide the dough in half for 1-pound loaves (or leave intact for a 2-pound loaf). Shape the dough into sandwich loaves (page 81) or bâtards (page 73) for freestanding loaves. Lightly oil two 8 1/2 by 4 1/2-inch pans or one 9 by 5-inch pan; for freestanding loaves, line a large sheet pan with baking parchment and sprinkle with cornmeal or semolina flour. Transfer the loaves to the pan(s) and score the top of the loaves with 3 parallel slashes as shown on page 90. Mist the loaves with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
- Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the bread pans at the center, or rises 1 1/2 times its original size for freestanding loaves.
- Preheat the oven to 350°F. For freestanding loaves, brush the egg wash over the surface of the dough just prior to baking. This is optional for loaf-pan breads.
- Bake for 20 minutes, then rotate the pan(s) 180 degrees for even baking. Continue to bake for 15 to 30 minutes, depending on the size of the loaves. They should register 190°F in the center, be a light golden brown, and make a hollow sound when thumped on the bottom. If the sides are still white or soft, return the bread to the oven to finish.
- When the loaves are finished baking, immediately remove them from the pans and cool on a rack for at least 1 hour before slicing or serving.
- BREAD PROFILE
- Enriched, standard dough; indirect method; commercial yeast
- DAYS TO MAKE: 2
- Day 1: 4 hours sponge
- Day 2: 1 hour to de-chill sponge; 6 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 35 to 50 minutes baking
- Commentary
- By being scored before the final proofing the breads take on a different look than when scored just prior to baking, as is customary for most breads. The cuts fill in during the rising period and spread out. When the bread bakes, it seems as if the cuts have healed, leaving behind a different shade of crust where the cuts were made.
- BAKER'S PERCENTAGE FORMULA
- Swedish Rye: Limpa %
- (SPONGE)
- Water: 43.1%
- Molasses: 10.8%
- Orange peel: 2%
- Seeds and spices: 2%
- Barm: 43.1%
- White rye flour: 30.8%
- (DOUGH)
- High-gluten flour: 69.2%
- Instant yeast: 1.4%
- Salt: 2.3%
- Brown sugar: 13.8%
- Shortening: 6.2%
- Total: 224.7%
LIMPA
Steps:
- In a small bowl proof the yeast in the water for 5 minutes, or until the mixture is foamy. In a small saucepan heat the milk with the molasses and the butter until the mixture is just lukewarm and the butter is melted and remove the pan from the heat. In a large bowl stir together the yeast mixture, the milk mixture, the aniseed, the caraway seeds, the salt, the zest, the rye flour, and 3 cups of the unbleached flour until the mixture is combined well, turn the dough out onto a floured surface, and knead it for 8 to 10 minutes, adding as much of the remaining 1 cup unbleached flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
- Punch down the dough, turn it out onto a floured surface, and knead it a few times. Divide the dough in half, form each half into a round loaf, and transfer the loaves to a buttered large baking sheet. Let the loaves rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk.
- Preheat the oven to 375°F. Prick the loaves with a fork to form a decorative pattern and bake them in the middle of the oven for 30 to 40 minutes, or until they are browned and sound hollow when the bottoms are tapped. Transfer the loaves to a rack and let them cool.
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
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25 TRADITIONAL SWEDISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Feb 4, 2021Category Recipe Roundup
- Easy Homemade Ikea Swedish Meatball Recipe. I was thrilled to see my friend making meatballs at home. If they’re great anywhere, it’s in Sweden! Not only are they a great mixture of pork and beef, but they have potato and onion in the mix and Worcestershire sauce in the gravy.
- Pepparkakor (Swedish Ginger Cookies) Mostly served around the holidays but a pleasant little cookie year-round, this recipe uses dark corn syrup for a depth of flavor you won’t get without it.
- Swedish Cream Recipe. This can only be described as a dream. If creme brulee and panna cotta got together, his would be the result. Want to save this recipe?
- Swedish Apple Pie. This decadent pie is almost like an apple cobbler. Rather than a layer of pastry, you’ll need to make the topping and spoon it over your apple filling.
- Swedish Potato Pancakes (Raggmunk) These can be served as a simple snack or as a side to some chicken or tender meatballs. Either way, they’re crunchy, salty, and irresistible.
- Swedish Rye Bread (Limpa) Much like other European countries, the Swedes like their bread dark and full of rich flavor. This recipe is slightly different, with it being a little sweet.
- Swedish Blueberry Soup. It took me a minute to get my head around this one, but if we can eat gazpacho at lunch, why not blueberry soup for breakfast?
- Swedish Lingonberry Sauce. My first experience with lingonberry sauce was with those meatballs my friend made. She made it herself, from scratch, thank you very much!
- Crispy Hasselback Potatoes with Rosemary and Garlic. If you’re going to try anything on this list, pick this! Originally from a small tavern in Sweden, these potatoes are crispy, tender, and so good.
- Swedish Pancakes. You’ll find these very similar to crepes. Thin, sweet, and delicate, they are a great little snack or dessert with the right toppings.
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