Scandinavian Farmer Bread Food

SWEDISH RYE BREAD

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 FLAT BREAD

Steps:

• Blend flours and salt together.
• Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
• Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
• Heat a griddle or frying pan over a moderate heat and grease it.
• Divide the dough into four and roll out one quarter into a round as thin as possible.
• Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
• Prick all over to prevent the dough bubbling during cooking.
• Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
• Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
• Cool on a wire tray.