Quick Swedish Rye Bread Recipes

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SWEDISH RYE BREAD



Swedish Rye Bread image

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

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

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.

QUICK SWEDISH RYE BREAD



Quick Swedish Rye Bread image

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

5 cups light rye flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon salt
1 1/2 teaspoons whole cumin seeds or 1 1/2 teaspoons caraway seeds
2 cups plain yogurt (don't use reduced fat yogurt)
1/2 cup milk
1/4 cup liquid honey

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 I



Swedish Rye Bread I image

This is excellent bread, so good it melts in your mouth!

Provided by Janice

Categories     Bread     Yeast Bread Recipes

Yield 36

Number Of Ingredients 9

1 ½ (0.6 ounce) cakes compressed fresh yeast
1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon salt
6 cups bread flour
¼ cup molasses
1 cup packed brown sugar
⅓ cup melted shortening
3 cups rye flour

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.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 2.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 200.9 mg, Sugar 7.8 g

RYE BREAD



Rye Bread image

Use this recipe for rye bread as the base for any one of our delicious sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl and pans
2 tablespoons caraway seeds, plus more for topping
4 1/2 teaspoons salt
4 cups all-purpose flour, plus more for surface and dusting
2 1/2 cups rye flour
1 large egg white
Nonstick cooking spray

Steps:

  • In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
  • Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  • Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  • Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
  • Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
  • In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
  • Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
  • Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
  • Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

SWEDISH LIMPA RYE BREAD



Swedish Limpa Rye Bread image

Wonderful dark bread.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h35m

Yield 8

Number Of Ingredients 11

1 ½ teaspoons caraway seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons anise seeds
1 ¼ cups whole milk
¼ cup butter, cut into cubes
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

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.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 44.8 g, Cholesterol 19.1 mg, Fat 7.7 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 392.1 mg, Sugar 7.6 g

QUICK RYE BREAD



Quick Rye Bread image

No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4 loaves

Number Of Ingredients 15

4 cups rye flour
1 cup all-purpose flour
1 tablespoon coarse salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup untoasted sunflower seeds
3 tablespoons sesame seeds, toasted
2 tablespoons flaxseed
1/2 teaspoon cumin seeds, lightly crushed
4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans
2 cups plain whole-milk yogurt
1/2 cup whole milk
1/4 cup honey
2 large eggs
2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling

Steps:

  • Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
  • Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
  • Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
  • Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.

OVERNIGHT SWEDISH RYE BREAD



Overnight Swedish Rye Bread image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
4 cups warm milk (110° to 115°)
1 cup molasses
1 cup packed brown sugar
1 cup canola oil
1 cup quick-cooking oats
2 tablespoons grated orange zest
1 tablespoon salt
1 teaspoon fennel seed
1 teaspoon aniseed
1 teaspoon caraway seeds
2 cups rye flour
11 to 12 cups all-purpose flour

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 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.

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

SWEDISH RYE BREAD



Swedish Rye Bread image

Categories     Bread     Bake     Orange     Oktoberfest     Edible Gift     Anise     Bon Appétit

Yield Makes 3 loaves

Number Of Ingredients 12

2 1/4 cups warm water (105°F. to 115°F.)
1 envelope dry yeast
6 1/2 cups (about) unbleached all purpose flour
1 cup rye flour
1/2 cup sugar
1/2 cup dark corn syrup
1/4 cup plus 2 tablespoons solid vegetable shortening, melted
2 teaspoons aniseed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons grated orange peel
1/2 teaspoon salt
Melted butter

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.)

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GRANDMA JOHNSON'S SWEDISH RYE BREAD RECIPE | SPARKRECIPES
Make a sponge mixture by stirring together the yeast, 1/2 C warm water (105-115 degrees) and 1 tsp. sugar until the yeast is dissolved; let rise to 1/2 cup (watch closely). Mix sponge mixture into rye flour and water. Cover and place in warm spot; leave for 30 minutes. In small sauce pan, melt margarine; remove from heat and add the molasses, 1 ...
From recipes.sparkpeople.com
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SWEDISH RYE BREAD (BREAD MACHINE & BY HAND) - KITCHEN PARADE
BAKE Heat oven to 375F/190C. Bake loaf until the center of the bread reaches an internal temperature of 190F/90C, about 35 – 45 minutes for a single loaf in a bread pan, about 30 minutes for two rond loaves on an open baking sheet. Let cool for 5 minutes, remove from pan, brush top with butter, finish cooling.
From kitchenparade.com
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ONE HOUR SWEDISH LIMPA BREAD {ORANGE AND FENNEL SCENTED RYE}
2014-11-08 Mixing the dough by Food Processor: Combine the flour, yeast, salt, orange zest, and fennel seed in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times. With the food processer running, slowly pour in the water, molasses, and add the butter at the same time into the feed chute.
From foodiewithfamily.com
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QUICK SWEDISH RYE BREAD RECIPE
Jul 12, 2017 - Design, Decorating and Lifestyle
From pinterest.ca
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QUICK SWEDISH RYE BREAD RECIPE - FOOD.COM | RECIPE | RECIPES, …
Mar 11, 2012 - 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 A…
From pinterest.com
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SWEDISH RYE BREAD - STOVETOP DIPLOMAT
2021-06-06 Let sit until foamy and activated, 5-10 minutes. Bring liquid ingredients to a light simmer in a medium pot, just until the shortening dissolves. Let cool completely. In a large mixing bowl, combine yeast mixture, liquid ingredients and rye flour until just incorporated. With a wooden spoon or by hand, begin mixing in the all-purpose flour.
From stovetopdiplomat.com
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SWEDISH RYE BREAD - COMPLETERECIPES.COM
2007-09-26 BREAD-RYE - A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. (Makes 3 loaves) PROCEDURE (1) Scald the milk and combine it with the water and brown sugar
From completerecipes.com
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QUICK SWEDISH RYE BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
Quick Swedish Rye Bread Recipe - Food.com new www.food.com. DIRECTIONS 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.
From therecipes.info
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Top Asked Questions

What is the best way to make rye bread?
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.
How long does it take for rye bread to rise?
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.
How do you make a simple yeast bread recipe?
Place 1/4 cup warm water in a large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, butter, and salt. Slowly stir in 3/4 cup all-purpose flour and rye flour; blend well. Stir in remaining flour and caraway seed to make a stiff batter.
How do you make a simple bread for beginners?
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.

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