Old Fashioned Swedish Rye Bread Recipes

SWEDISH LIMPA RYE BREAD

Steps:

• Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
• Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
• Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
• Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
• Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
• Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

SWEDISH RYE BREAD

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.

SWEDISH RYE BREAD

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.

TRADITIONAL SWEDISH WHOLE RYE BREAD

Steps:

• Soak the seeds in hot water the night before it's time to bake. Place the seeds in a pan or other heatproof container and pour over boiling water. The water shall cover all the seeds. Cover with a lid and let the mixture sit overnight.
• Prepare a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. Let it ferment overnight, approximately 8 hours in room temperature, about 71ºF/21ºC.
• Drain the seeds through a strainer and mix with the levain and the rest of the ingredients. Mix thoroughly so that the seeds are distributed throughout the dough, and so that there is no dry flour left.
• Let the dough bulk ferment for 4 hours at a temperature of 71ºF/21ºC. If you want a more sour taste you can let it ferment longer in a colder environment, but be careful. The taste can become a bit overwhelming.
• Distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. Use a fine strainer or a sieve. Smooth the surface with a spatula.
• Let the dough proof for 2. 5 hours at a temperature of 73ºF/22ºC. It should rise about 25-30% of its initial volume.
• Preheat your oven to 480ºF / 250ºC. You don't have to bother about steam when baking this bread. But it requires some time in the oven, at least 90 minutes. Bake on the high temperature for 20 minutes, then turn it down to 390ºF / 200ºC. It's a good idea to place an extra oven plate over the bread. That will prevent it from being burned on the top. Check if it's ready with a thermometer. The internal temperature should be about 215ºF / 100ºC. Turn the oven temperature down to 215ºF / 100ºC, but don't turn it off.
• Let the bread cool in the form until you can handle it. Take the bread out of the form and place it in the oven again for about 5 to 10 minutes. That will create a crust on the sides and the bottom of the bread that will prevent it from molding.

SWEDISH RYE BREAD I

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

OLD-WORLD RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose 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 top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

SWEDISH RYE BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Basic cycle; press Start.
• 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.

OVERNIGHT SWEDISH RYE BREAD

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.

SWEDISH RYE LOAVES

Steps:

• In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough., Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.,

SWEDISH RYE BREAD

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast.
• Add rye flour, beating with mixer. Gradually beat in bread flour.
• Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel and allow to rise till double in bulk in a warm place (1 to 1 1/2 hrs).
• Punch down the dough and place on lightly floured board. Knead until dough becomes elastic and does not stick to the board.
• Allow to rest for 5 minutes.
• Divide into 3 equal portions and shape into loaves. Place in greased 9x5 inch bread pans. Let rise until double in bulk.
• Bake at 375F (190C) for 35-40 minutes.

GRANDMA'S SWEDISH RYE BREAD

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.

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.

QUICK SWEDISH RYE BREAD

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.