Norwegian Rye Bread Food

RUGBROD NORWEGIAN RYE BREAD

Steps:

• Soften yeast in 1/4 cup warm water.
• Add brown sugar, milk, and water.
• Add 2 cups white flour; beat well; let double in bulk.
• Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
• Add butter; cool.
• When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
• Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
• Let rise until double in bulk.
• Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
• You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
• Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.

NORWEGIAN RYE BREAD

Steps:

• Mix dry ingredients.
• Beat in as much hot water as the flour will absorb, making a stiff batter.
• Cover and let stand until lukewarm.
• Disolve yeast in the warm water, add to the dough with enough flour to knead.
• Knead.
• Let sit, covered, in a warm place until doubled in bulk.
• Shape into loaves.
• Put into bread pans, or not, your choice, and let rise again, covered, in a warm place until doubled in bulk.
• Bake at 375 degrees for 75 minutes.

NORWEGIAN KNEIP BREAD

Steps:

• Mix all dry ingredients together.
• In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
• Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
• Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
• Flour table; place dough on flour and then knead for at least 10 minutes.
• Place dough in a large greased bowl and put in a warm place.
• When double in bulk, turn out on floured table and knead 5 minutes.
• Divide into 3.
• Place in greased loaf pans.
• Let stand in warm place till doubled.
• Bake 45 minutes at 400°F.

SCANDINAVIAN RYE BREAD

Steps:

• Dissolve yeast in warm water.
• Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine.
• Stir in 1 to 1½ cups more all-purpose flour, to make a soft dough.
• Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic.
• Cover and let rest 10 minutes.
• Roll dough into 12 x 7-inch rectangle.
• Beginning at the end, roll up tightly; pinch seam and ends to seal.
• Place, seam side down, in greased 8 x 4-inch loaf pan.
• Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
• Bake at 375º for 30 to 35 minutes or until done.
• Remove from pan and cool on wire rack.