Scandinavian Rye Bread Bread Machine Food

RUSTIC RYE BREAD RECIPE FOR BREAD MACHINE

Steps:

• Add the water, sugar, milk, salt, and flour to the bread machine.
• Add 2 ½ teaspoons of bread machine yeast. Active dry yeast or instant yeast will work as well.
• Close the lid and set the baking cycle to Basic or White Bread Cycle. Press start.
• About 5 to 10 minutes before the end of the kneading cycle, add two teaspoons of caraway seeds.
• Let the bread machine finish the baking cycle. Once finished, remove the bread pan and place the loaf on a cooling rack for 15-20 minutes before slicing.

GREAT GRANDMA AMY'S SWEDISH RYE BREAD

Steps:

• 1. Ground down your Swedish mix and place in an air tight container. (you will have extra)
• 2. Follow instructions for your bread machine, mine says to put all liquids in first then add dry ingredient's.
• 3. Place warm water in the bottom along with the molasses. then add flours, salt in one corner and butter in the other, brown sugar in the other. I sprinkle my Swedish mix and milk in the center before making my dwell for my yeast.
• 4. Set bread machine to your desired settings, and let the machine do its job and you will have a perfect loaf of bread :)
• 5. I pray your family enjoys my great grandmothers recipe that I have grown up on and love so dearly. This makes such a savory loaf of bread and tastes amazing with jams and honey too ! Enjoy!!

SUPERB RYE BREAD (BREAD MACHINE)

Steps:

• Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
• Select basic setting (I use basic setting, medium size, light crust) and push Start.

SWEDISH RYE BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

SCANDINAVIAN RYE BREAD (BREAD MACHINE)

Steps:

• *Note-use a food mill to grind the seasonings, for a smoother flavor and texture.
• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

BREAD MACHINE EASY RYE BREAD

Steps:

• Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
• When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.

SCANDINAVIAN LIGHT RYE BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

SWEDISH LIMPA (RYE BREAD)

Steps:

• In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
• Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
• In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
• Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
• Preheat oven to 350 degrees F.
• Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

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.

CRUSTY RYE BREAD (BREAD MACHINE

Steps:

• Place ingredients in bread pan in order listed or according to manufacturer's directions. The caraway seeds are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Whole Wheat cycle.

CZECH SOURDOUGH RYE BREAD [ŠUMAVA] IN BREAD MACHINE

Steps:

• Add ingredients according to your bread machine manual and press the dough cycle. The dough will need to rise, up to 24 hours, in the bread machine until doubles in size. You can then bake it, in your bread machine, for one hour.

ONION RYE LOAF (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

SWEDISH RYE BREAD

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.

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.