Swedish Rye Bread Recipes

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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
Calories273.3 calories
Carbohydrate44.8 g
Cholesterol19.1 mg
Fat7.7 g
Fiber3.5 g
Protein6.5 g
SaturatedFat4.4 g
Sodium392.1 mg
Sugar7.6 g

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



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
Calories1739.8
Fat19
SaturatedFat3.9
Sodium3528.8
Carbohydrate351.9
Fiber26.6
Sugar52.2
Protein43.1

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



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
Calories 109 calories
Fat2g fat (1g saturated fat)
Cholesterol2mg cholesterol
Sodium155mg sodium
Carbohydrate21g carbohydrate (4g sugars
Fiber1g fiber)
Protein2g protein.

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.

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
Calories83.6 calories
Carbohydrate15.1 g
Cholesterol0.8 mg
Fat2.2 g
Fiber1.3 g
Protein1.1 g
SaturatedFat0.6 g
Sodium200.9 mg
Sugar7.8 g

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.

GREAT GRANDMA AMY'S SWEDISH RYE BREAD



Great Grandma Amy's Swedish Rye Bread image

This recipe was given to my Grandmother when she was first married to my grandfather, but her mother in law didn't give her the correct recipe!She would make it for dinner and it never tasted correct, my Great Grandma would always bring a spare loaf to dinner,& it somehow always tasted the way it should have. My grandma tried...

Provided by Elizabeth Lancaster

Categories     Other Breads

Time 4h10m

Number Of Ingredients 14

1 1/4 c warm water
1/4 c dark molasses (unsulphured) grandma's brand works best
3 c bread flour
3/4 c rye flour
2 Tbsp packed brown sugar
1 1/2 tsp salt
2 Tbsp swedish mix (recipe follows)
1 1/2 Tbsp butter or margarine
1 1/2 Tbsp dry milk powder
2 1/2 tsp yeast (rapied rise) for bread machine
SWEDIS MIX (GROUND DOWN IN A COFFEE GRINDER OR MINI FOOD PROCESSOR
2 Tbsp fennel seeds
2 Tbsp caraway seeds
2 Tbsp anise seeds

Steps:

  • 1. Ground down your Swedish mix and place in an air tight container. (you will have extra)
  • 2. Follow instructions for your bread machine, mine says to put all liquids in first then add dry ingredient's.
  • 3. Place warm water in the bottom along with the molasses. then add flours, salt in one corner and butter in the other, brown sugar in the other. I sprinkle my Swedish mix and milk in the center before making my dwell for my yeast.
  • 4. Set bread machine to your desired settings, and let the machine do its job and you will have a perfect loaf of bread :)
  • 5. I pray your family enjoys my great grandmothers recipe that I have grown up on and love so dearly. This makes such a savory loaf of bread and tastes amazing with jams and honey too ! Enjoy!!

SWEDISH RYE BREAD (BREAD MACHINE)



Swedish Rye Bread (Bread Machine) image

Make and share this Swedish Rye Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups water
3 tablespoons honey
2 tablespoons vegetable oil
2 cups bread flour
1 1/4 cups medium rye flour
1 tablespoon gluten
1 teaspoon gluten
2 teaspoons fennel seeds
1 1/2 teaspoons grated orange zest (or dried orange peel)
1 1/4 teaspoons salt
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)

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.

SWEDISH LIMPA (RYE BREAD)



Swedish Limpa (Rye Bread) image

Provided by Food Network

Time 1h34m

Yield 2 loaves

Number Of Ingredients 11

2/3 cup molasses
2 1/2 cups water
2/3 cup firmly packed brown sugar
1 tablespoon ground fennel
2 teaspoons salt
1/4 cup shortening
1 (2-ounce) cake compressed yeast
1/2 cup lukewarm water
4 cups sifted medium rye flour
5 cups sifted all-purpose flour, plus 1/2 cup
Melted butter

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



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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  • Meanwhile, in a large mixing bowl place the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour.
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  • If using a bread machine load ingredients according to machine instructions. Set the machine for 1 1/2 pound loaf with medium crust. Press start and let the machine do its thing.
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