Great Grandma Amys Swedish Rye Bread Recipes

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SWEDISH RYE BREAD



Swedish Rye Bread image

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

1/4 ounce dry yeast
1/4 cup warm water (110 degrees F)
1/4 cup dark brown sugar
1/4 cup dark molasses
1 tablespoon salt
2 tablespoons shortening (Crisco)
1 1/2 cups hot water
2 1/2 cups rye flour
3 tablespoons caraway seeds
4 cups unbleached flour, sifted or 4 cups bread flour

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

GRANDMA'S SWEDISH RYE BREAD



Grandma's Swedish Rye Bread image

This bread is slightly sweet. It keeps extremely well without becoming stale. It was a staple on the family farm in northern Indiana around 1920.

Provided by markbothwell

Categories     Breads

Time 5h25m

Yield 2 loaves

Number Of Ingredients 7

2 cups lukewarm water
1/4 cup molasses
1/4 cup dark corn syrup
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups rye flour
3 1/2 cups all-purpose wheat flour, as needed (or more)

Steps:

  • Dissolve one package yeast in water.
  • Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
  • Set in warm place until dough doubles in size.
  • Pat down dough, form into loaves in buttered bread pans.
  • Allow dough to double in size.
  • Bake 375 degrees for 25 minutes.
  • As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
  • For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.

Nutrition Facts : Calories 1511.5, Fat 20, SaturatedFat 4.3, Sodium 2418.5, Carbohydrate 310.6, Fiber 37.5, Sugar 36.6, Protein 41.6

SWEDISH RYE BREAD



Swedish Rye Bread image

Categories     Bread     Side     Bake     Rye

Yield makes two 9 × 5-inch loaves

Number Of Ingredients 9

2 teaspoons each caraway seeds, anise seed, and fennel seeds
Freshly grated zest of 1 orange
2 cups milk, scalded and cooled to 105° to 115°F
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup dark molasses
2 teaspoons salt
2 tablespoons butter, melted
2 cups medium rye flour
3 to 3 1/2 cups unbleached bread flour (wheat)

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.

MAMYE'S SWEDISH BREAD RECIPE BY TASTY



Mamye's Swedish Bread Recipe by Tasty image

Matt's mom, Laura, shows him how to make a holiday recipe passed down from their late family friend, Mamye: Swedish Bread. This sweet, cardamom-flavored bread is golden brown and crunchy on the outside and fluffy on the inside, making it the perfect sweet treat for the holiday season.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 3h25m

Yield 2 loaves

Number Of Ingredients 11

1 cup whole milk
½ teaspoon kosher salt
½ stick unsalted butter, plus more for greasing
¾ cup sugar, divided, plus 1 teaspoon
¼ teaspoon ground cardamom
1 cup warm water
1 package active dry yeast, 1/4 ounce (7 grams)
1 large egg, lightly beaten
4 cups all purpose flour, sifted
water, for brushing
coarse sugar, for decorating

Steps:

  • In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
  • In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
  • Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
  • Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
  • Preheat the oven to 350°F (180°C).
  • Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
  • Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
  • Enjoy!

Nutrition Facts : Calories 1354 calories, Carbohydrate 275 grams, Fat 8 grams, Fiber 8 grams, Protein 37 grams, Sugar 59 grams

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