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.
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
WHOLE GRAIN SWEDISH RYE BREAD
I love rye bread, but try to avoid breads with white flour. I got this recipe from a 1979 cookbook brom my mom called Bread Winners. This is the first recipe I tried in my new KitchenAid artisan mixer.
Provided by jessnach
Categories Yeast Breads
Time 4h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
- Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
- add 2 cups of WW flour to mixture and using dough hook, mix well.
- add the remaining flours until you have a smooth dough that can be kneaded.
- Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
- Punch down, turn out onto floured surface and knead for 2 minutes.
- Separate dough into 2 equal parts, shape to fit 2 loaf pans.
- Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
- Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
- Cool on wire racks, and enjoy with butter!
- note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.
Nutrition Facts : Calories 123, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.5, Sodium 11.3, Carbohydrate 25.2, Fiber 3.3, Sugar 5, Protein 3.6
GRANDMA'S SWEDISH RYE BREAD
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
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
More about "wholegrainswedishryebread recipes"
RYE BREAD - WIKIPEDIA
From en.wikipedia.org
WHOLE GRAIN BREAD RECIPES
From breadexperience.com
HEALTHY BREAD RECIPE (WHOLEGRAIN & SOURDOUGH) - THE BREAD SHE …
From thebreadshebakes.com
RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
From completelydelicious.com
MULTIGRAIN BREAD RECIPE - I HEART EATING
From ihearteating.com
DANISH RYE BREAD (RUGBRøD) - THE DARING GOURMET
From daringgourmet.com
WHOLE GRAIN BREAD RECIPES | ALLRECIPES
From allrecipes.com
KAVRING: SWEDISH DARK RYE BREAD | LEMONS + ANCHOVIES
From lemonsandanchovies.com
GRANNY'S WHOLE WHEAT BREAD RECIPE - RAISING ARROWS
From raisingarrows.net
WHOLE WHEAT BREAD – HOW TO MAKE IT SOFT, FLUFFY (ASIAN METHOD)
From tasteasianfood.com
10 BEST RYE BREAD VEGETARIAN SANDWICH RECIPES | YUMMLY
From yummly.com
MOST POPULAR WHOLE GRAIN BREAD RECIPES - RECIPETIPS.COM
From recipetips.com
RECIPE FOR NORDIC RYE BREAD (THE EASY VERSION) - THE …
From nordicfoodliving.com
EVERYDAY WHOLE GRAIN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
SWEDISH RYE BREAD RECIPE | MYRECIPES
From myrecipes.com
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY WHOLE GRAIN SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
WHOLE GRAIN SEED BREAD RECIPE - VEGAN RICHA
From veganricha.com
WHOLE GRAIN GERMAN BREAD ~ FAST AND HEARTY - EVA'S KITCHEN
From evaskitchen.com
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
33 OF OUR BEST WHOLE GRAIN RECIPES FOR EVERY MEAL
From bhg.com
SWEET SWEDISH RYE BREAD - THE OLD HEN
From theoldhen.com
WHOLE GRAIN RYE RECIPE - THERESCIPES.INFO
From therecipes.info
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
BEST RYE BREAD RECIPES - KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE-GRAIN BREAD RECIPE - DELISH
From delish.com
30 WHOLE GRAIN DINNER IDEAS FOR NEXT MONTH | TASTE OF …
From tasteofhome.com
SWEDISH RYE BREAD
From tastedandapproved.com
WHOLE GRAIN BREAD RECIPES - RECIPETIPS.COM
From recipetips.com
NORDIC WHOLE-GRAIN RYE BREAD RECIPE | RECIPE - PINTEREST
From pinterest.com
THE SECRET TO MAKING REALLY GREAT 100-PERCENT WHOLE GRAIN BREAD
From thekitchn.com
SIMPLE HOMEMADE MULTIGRAIN BREAD RECIPE - ALPHAFOODIE
From alphafoodie.com
THE VERY BEST WHOLE WHEAT BREAD • FIVEHEARTHOME
From fivehearthome.com
RECIPE: HOW TO MAKE SWEDISH SEEDED RYE BREAD
From thelocal.se
SWEDISH RYE BREAD WITH SPROUTED WHEAT FLOUR
From breadexperience.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love