SWEDISH RYE LOAVES
Old-fashioned oats, brown sugar and molasses make these down-home loaves the best-tasting rye bread I've ever had. In fact, guests often ask me for the recipe. Slices are wonderful for sandwiches. -Iola Egle of Bella Vista, Arkansas
Provided by Taste of Home
Time 45m
Yield 3 loaves (12 slices each).
Number Of Ingredients 10
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.,
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate, Fiber 2g fiber), Protein 2g protein.
SWEDISH RYE BREAD I
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
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
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.
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
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.
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%
SWEDISH RYE BREAD
This bread, which is lightly flavored with aniseed and orange, makes great toast. Rising time is not included in the prep time or cook time. There's about 2 hours 40 minutes of total rising time. This is a good holiday bread.
Provided by Elmotoo
Categories Yeast Breads
Time 1h30m
Yield 3 loaves
Number Of Ingredients 13
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.).
Nutrition Facts : Calories 1633.4, Fat 29.4, SaturatedFat 7.9, Sodium 484.1, Carbohydrate 311.1, Fiber 13.5, Sugar 49, Protein 32.5
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