LIGHT RYE BREAD WITH CARAWAY SEEDS
A loaf of hearty rye bread is a satisfying accompaniment to any Eastern European meal. Try this great rye bread with caraway right away!
Provided by Barbara Rolek
Categories Bread
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
- Dissolve yeast in lukewarm water.
- Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
- Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
- Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
- Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9 x 5-inch loaf pans or 9-inch-round pans.)
- Cover and let rise in warm place until doubled in bulk, about 1 hour.
- Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white .
- Bake for 15 minutes.
- Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
- Remove from the oven and cool on wire racks.
Nutrition Facts : Calories 154 kcal, Carbohydrate 29 g, Cholesterol 14 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 3 g, Fat 3 g, ServingSize 2 large loaves (20 servings), UnsaturatedFat 0 g
SWEDISH LIGHT RYE WITH CARAWAY BREAD (ABM)
Make and share this Swedish Light Rye With Caraway Bread (Abm) recipe from Food.com.
Provided by CJAY8248
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 pound loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Basic bread cycle, and start machine.
Nutrition Facts : Calories 160.2, Fat 1.9, SaturatedFat 0.2, Sodium 292.8, Carbohydrate 31.6, Fiber 2.3, Sugar 3.3, Protein 4.1
BREAD MACHINE LIGHT RYE
This is a light rye bread. It uses flat beer in the dough....so drink half and let the rest sit out! It has a slightly sweet taste.
Provided by mary winecoff
Categories Yeast Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place all ingredients in bread pan according to your machines instructions. Select Light Crust setting.
- Allow bread to cool l hour before slicing.
SWEDISH LIMPA BREAD- ABM
Limpa has always been one of my favorite breads, and now I can make it in the bread machine! I use the dough cycle for this, then rise and bake in the oven. Mom always includes the orange rind, but it's not my favorite, so I leave it out. My house tends to be a little cool in the winter, so I use the oven light to proof my dough. If your house is warmer, then rise in whatever manner works for you. Cooking time includes the bread machine cycle time, plus baking time. Prep time includes rising time.
Provided by IngridH
Categories Low Cholesterol
Time 2h45m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all of the ingredients into your bread machine, following the instructions for you particular model.
- Set the machine for the dough setting, and walk away.
- 30 minutes before the end of the cycle, place a loaf pan or baking sheet in your oven. Turn on the light, and shut the oven door.
- When the dough cycle is done, remove the dough from the machine, and place in the loaf pan, or shape and place on the baking sheet.
- Place the dough in the warm oven, and let rise for 20-30 minutes.
- Remove the loaf from the oven, and preheat the oven to 400°F.
- Bake the loaf for 25 minutes.
- Remove from the oven, and let cook on a rack.
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 BREAD (ABM)
Make and share this Swedish Limpa Bread (ABM) recipe from Food.com.
Provided by Outta Here
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place all ingredients in your bread machine in order recommended by manufacturer. Use regular (or medium) crust setting.
- Alternately, use the machine through the first rise and remove dough from machine. Place on a floured surface and shape to fit a loaf pan, or into a round or oblong for free-form loaf. Cover and let rise for 1 hour. Bake in 375F oven for 40-45 minutes.
Nutrition Facts : Calories 1853.5, Fat 19.2, SaturatedFat 2.5, Sodium 2349.5, Carbohydrate 354.1, Fiber 24.6, Sugar 23.4, Protein 48
DUTCH OVEN CARAWAY RYE BREAD
No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.
Provided by chalkie
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 19h5m
Yield 12
Number Of Ingredients 9
Steps:
- Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
- Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
- Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
- Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
- Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g
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
LIGHT RYE BREAD ROLLS (ABM)
Make and share this Light Rye Bread Rolls (Abm) recipe from Food.com.
Provided by Chickee
Categories Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
- Put on dough cycle.
- After dough cycle is complete, turn out onto a lightly floured surface.
- Roll into a log.
- Cut log into 6 equal sized pieces, make each piece into a roll.
- Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
- Bake in a 200 degree oven for 12 minutes.
CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining 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 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
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