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
TRADITIONAL SWEDISH WHOLE RYE BREAD
This whole rye bread is compact, dense, and loaded with flavor. It's perfect for a Danish smørrebrød or why not with just some butter and your favorite cheese for breakfast.
Provided by Tomas Andersson
Categories brunch
Number Of Ingredients 12
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.
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.
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.
OVERNIGHT SWEDISH RYE BREAD
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
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 LIMPA RYE BREAD
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
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
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 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
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
More about "whole grain swedish rye bread recipes"
VORT LIMPA (SWEDISH RYE BREAD) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (9)Calories 138 per servingTotal Time 3 hrs 35 mins
RYE BREAD - ALLRECIPES
From allrecipes.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
8 EASY SCANDINAVIAN BREAD RECIPES TO BAKE AT HOME
From true-north-kitchen.com
MOM'S RYE AND WHOLE WHEAT BREAD RECIPE - NATASHA'S …
From natashaskitchen.com
DANISH RYE BREAD (RUGBRøD) - THE DARING GOURMET
From daringgourmet.com
BEST SWEDISH RYE BREAD RECIPE - HOW TO MAKE LIMPA RYE BREAD
From food52.com
KAVRING: SWEDISH DARK RYE BREAD | LEMONS + ANCHOVIES
From lemonsandanchovies.com
SOURDOUGH, 100% RYE (100% RåGSURDEGSBRöD) - SWEDISH FOOD
From swedishfood.com
SCANDINAVIAN RYE BREAD RECIPE - LIONEL VATINET - FOOD & WINE
From foodandwine.com
RYE BREAD RECIPES - BREAD EXPERIENCE
From breadexperience.com
SWEDISH RYE BREAD WITH SPROUTED WHEAT FLOUR
From breadexperience.com
THE EASIEST RYE BREAD EVER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.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 »
#course #main-ingredient #cuisine #preparation #for-large-groups #healthy #breads #scandinavian #european #swedish #grains #dietary #low-sodium #low-cholesterol #healthy-2 #yeast #low-in-something #pasta-rice-and-grains #equipment #small-appliance #mixer #number-of-servings
You'll also love