DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE
My mother in-law's recipe. From Denmark, with love.
Provided by Ray Earhart
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h10m
Yield 24
Number Of Ingredients 10
Steps:
- Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
- Select Basic setting and press Start.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 16.5 g, Cholesterol 1.3 mg, Fat 0.8 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 101.5 mg, Sugar 1.4 g
GREAT GRANDMA AMY'S SWEDISH RYE BREAD
This recipe was given to my Grandmother when she was first married to my grandfather, but her mother in law didn't give her the correct recipe!She would make it for dinner and it never tasted correct, my Great Grandma would always bring a spare loaf to dinner,& it somehow always tasted the way it should have. My grandma tried...
Provided by Elizabeth Lancaster
Categories Other Breads
Time 4h10m
Number Of Ingredients 14
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!!
SCANDINAVIAN RYE BREAD (BREAD MACHINE)
Make and share this Scandinavian Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 222.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 23.2, Sodium 231.7, Carbohydrate 40.6, Fiber 2.7, Sugar 5, Protein 6
SWEDISH LIMPA (RYE BREAD)
Provided by Food Network
Time 1h34m
Yield 2 loaves
Number Of Ingredients 11
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.
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 RYE BREAD
This is from the Fleishmann's yeast site. I'm posting because of a request. I haven't made this recipe, so please let me know how it turns out. Prep time includes time for rising.
Provided by mianbao
Categories Yeast Breads
Time 2h5m
Yield 1 8x4 inch loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1817.3, Fat 38.4, SaturatedFat 8.2, Cholesterol 23.3, Sodium 2447.8, Carbohydrate 327.5, Fiber 24.1, Sugar 61.1, Protein 44.2
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
DANISH SPICED RYE BREAD (SIGTEBROD)
This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. Perfect for those people who like a spiced twist to their daily bread.
Provided by WOLSELEY
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h25m
Yield 16
Number Of Ingredients 16
Steps:
- Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.
- In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle.
- Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g
SWEDISH RYE BREAD (BREAD MACHINE)
Make and share this Swedish Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
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 LIGHT RYE BREAD (BREAD MACHINE)
Make and share this Scandinavian Light Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180.2, Fat 3, SaturatedFat 0.2, Sodium 391.1, Carbohydrate 34, Fiber 3.2, Sugar 3.5, Protein 4.5
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