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.
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
SWEET ORANGE RYE BREAD
A nice, sweet rye bread for those who don't think they like rye bread. Wonderful with honey butter, with a cheese fondue, or ham sandwiches.
Provided by LuAnn_Mason
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine orange juice, orange peel, buttermilk, molasses and margarine in microwave safe container and microwave until hot, approximately 2 minutes or until it reaches about 120 degrees. Margarine need not melt completely, and mixture will look curdled and pretty unappetizing. That's okay.
- In large mixer bowl, combine rye and all purpose flours, salt, seeds, dough enhancer, salt and yeast. Pour in hot liquid and combine. Knead by hand or by machine until smooth and elastic, approximately ten minutes.
- Grease and let rise in covered bowl until doubled in bulk, approximately 1 to 1 1/2 hours. This dough is very dense and takes awhile to rise. Punch down and allow to rise a second time, 45 to 60 minutes. Shape into rolls, loaf pans, or free form loaves.
- Preheat oven to 375 and allow dough to rise 30 to 45 minutes, depending on size of loaf. Rolls will rise in 25-30 minutes, loaves will take longer.
- Bake at 375 for 30 minutes for rolls, or 45-50 minutes for loaves.
SWEET RYE BREAD
This was from a friend at Hope Lodge. Yes, we sat around talking about recipes guys. It was a lot of fun, a lot of laughing, a lot of remembering. I haven't tried it yet.
Provided by Dienia B.
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine hot milk, molasses, brown sugar and salt. and butter.
- Cool mixture to lukewarm; . Add yeast to cooled milk.
- Add flours to make a stiff dough.
- Let double; punch down.
- Put cornmeal under.
- Brush with egg white and 1 tablespoon water.
- Sprinkle with caraway seed.
- Slash the dough before baking.
Nutrition Facts : Calories 2443.2, Fat 58.9, SaturatedFat 35.3, Cholesterol 156.3, Sodium 7661.4, Carbohydrate 442.2, Fiber 10.8, Sugar 201.2, Protein 43.3
SWEET RYE BREAD
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
Provided by Taste of Home
Time 1h
Yield 4 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly 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. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
LITHUANIAN BLACK RYE SOURDOUGH BREAD
This black rye bread has a delicious sweet-and-sour flavor with citrus and licorice notes. It's soft, chewy, and wonderfully dense -- perfect to eat solo, with butter or cheese, alongside soups or as part of a delicious sandwich. The recipe is Breadtopia's take on The Rye Baker's Lithuanian black rye bread or "juoda ruginė duona," using toasted sprouted rye flour instead of red rye malt.
Provided by Melissa Johnson
Categories Recipes
Time 1h50m
Number Of Ingredients 23
Steps:
- See the Photo Gallery for images of the different steps.
- Day 1 Morning: Levain and Scald
- Mix the levain ingredients in a container with space for tripling, cover, and let ferment 8-12 hours. Aim for the long end of that range if your kitchen is cold e.g. low 60s.
- Toast your sprouted rye flour in a pan on the stove for a few minutes, stirring regularly, until it reaches about 176°F. Avoid overtoasting the flour as that could introduce bitterness to the flavor. Transfer it to a bowl and add the water that's been heated to 170°F. Cover and let the scald sit 8-12 hours while the levain is maturing. I stored the scald in a Thermos but this isn't necessary.
- Day 1 Evening: Opara
- In a bowl with room for tripling, mix together the levain, scald, and 150g rye flour. Cover and let sit overnight (8-12 hours).
- Day 2 Morning: Final Dough
- Combine the warm water (105°F), honey, sugar, and salt. Stir thoroughly until dissolved. In a bowl, mix together the this liquid, the opara, and flours. A stand mixer, danish dough whisk, or spatula work well.
- Prepare a sheet of parchment paper or a well-floured peel.
- Using damp hands, shape the rye dough into a tube that is about 10" x 4". Lay it on the parchment and further smooth the surface with damp fingers.
- Cover and let the dough proof for 2-3 hours until it has expanded and has a more bumpy looking surface and a few small holes from air popping through. I used an inverted bowl as a cover to avoid plastic wrap or a cloth sticking to the dough.
- Baking (Day 2 Late Morning)
- Preheat your oven and baking stone or steel (inverted baking sheet is okay too) to 350°F for at least 20 minutes.
- Prepare the glaze in a pan on the stove by whisking the corn or potato starch into the water (cold) and setting it to simmer until it has thickened. Set it aside to apply partway through the bake.
- With wet fingertips, smooth the surface of the dough and then load it into the oven.
- Immediately turn up the oven temperature to 445°F.
- Bake at:
- 445°F for 15 minutes
- 390°F for 25 minutes
- Remove the bread from the oven, apply the glaze to the surface of the bread with a pastry brush, then return the bread to the oven and continue baking at:
- 390°F for 5-10 minutes
- When the bread is finished baking, the internal temperature should be about 208°F. This is higher than The Rye Baker's 198°F but I believe it works for the moisture content.
- Let the bread rest for 24 hours before slicing. Store in a bag, bread box, or under an inverted bowl.
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