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 Salt, sugar, brown sugar, molasses, fennel seeds are the flavoring used in traditional Swedish rye bread... |
 ...for two nice loaves, you need 1/2 oz of good yeast (that's 2 envelopes)... |
 ,,.on the left, white flour, on the right, medium (bohemian) rye flour, and in the middle dark rye flour... |
 ...sift together the white & medium rye flours...twice is nice... |
 ...scald the milk (180^)... |
 ...add the softened butter to the hot milk & let cool to 110^ (see the digital themometer in the back of the bowl?) |
 The flavorings are combined... |
 ...all ingredients are brought together and kneaded... |
 ...and, odds are, you'll end up with a big ball of bread dough, which you'll divide and back for about an hour |
 Dense, with deep rye flavors and the intriguing hits of fennel seed and molasses - Swedish rye |
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Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration.
Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through Ellis Island in 1912.
The overall, lapsed time is long - 4 hours, because of the rising and baking time - the actual labor involved is about 15 minutes.
Following is a basic - and unique - family recipe for an every day Swedish country-style rye bread.
Ingredients
- 1/2 oz yeast (2 packets)
- 2 C whole milk (scalded)
- 1/2 C granulated sugar
- 2 Tbs dark brown sugar
- 2 tsp sea salt
- 1/4 C molasses
- 1 T fennel seeds (traditional) (OR 1 tsp anise seeds)
- 1/2 C sweet butter, softened
- 2-1/2 C medium rye flour
- 2-1/2 C white flour +1/4 C for dusting and kneading
Directions
- [TIP: keep everything out of any draft during cooler weather]
- Scald the milk and add the butter to the milk
- Combine the rye and white flours (reserve the 1/2 C for kneading), salt, seeds (one or the other), brown sugar, and molasses and combine
- Cool the milk/butter to 110^ in a large mixing bowl
- Add the yeast to the milk and give it a light stir, then add all the remaining ingredients and fold together just to combine
- Onto a lightly floured board, turn out the dough, sprinkle with a little white flour and
- Knead to combine well (8-10 minutes)
- Add additional white flour while kneading until the dough does not stick to your hands or the board
- Round up the dough and let it rise in a covered greased bowl until double in size (about 40 minutes)
- Punch the dough down, fold it over on itself and return the dough to the bowl, upside down, cover and let rise for 1 hour
- Punch it down, cover, and let it rise for 20 minutes
- Preheat the oven to 350^ and grease 3 loaf pans
- Divide the dough into thirds
- Mold each loaf to the pans, cover and let rise until double (1 hour)
- Prick or score the top of each loaf
- Bake for 45-60 minutes
- The baked loaves of usually lightly wiped with margarine or butter to give a shine to the top of the bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 3 servings | |
| Calories 1310 | |
| Calories from Fat 341 | 26% |
| Total Fat 38.84g | 49% |
| Saturated Fat 22.85g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1854mg | 77% |
| Potassium 1172mg | 33% |
| Total Carbs 218.19g | 58% |
| Dietary Fiber 16.5g | 55% |
| Sugars 67.52g | 45% |
| Protein 26.23g | 42% |
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Menus and Pairings
Goes Well With: Swedish meatball, korv
Reviews
January 29, 2012
I love rye bread, and this recipe looks like it's a keeper...obviously, as it's been around for a very long time!1 reply
I'm also looking for a good dark rye bread and a pumpernickel recipe, so if you have either or both of those, I'd be very grateful!
Comments
January 30, 2012Hey, Bob! Let me know how it goes. The dill dip should be killer with this bread. Go Giants!
January 30, 2012Just in time for Superbowl, I am going to bake this in a round loaf and hollow it out for a Dill Dip.1 reply- January 30, 2012Hi, Patricia! You are mostly correct: the only thing that beats a good rye bread is a dough hook...
- January 30, 2012Let me keep digging, A.L. I know you will need pumpernickel flour and probably chops, as well, depending on how truly european you want that bread to be. Check King Arthur or Hodgson Mill. I'll get back to you soon.
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