Great Grandma Amys Swedish Rye Bread Recipes

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GRANDMA'S SWEDISH RYE BREAD



Grandma's Swedish Rye Bread image

This bread is slightly sweet. It keeps extremely well without becoming stale. It was a staple on the family farm in northern Indiana around 1920.

Provided by markbothwell

Categories     Breads

Time 5h25m

Yield 2 loaves

Number Of Ingredients 7

2 cups lukewarm water
1/4 cup molasses
1/4 cup dark corn syrup
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups rye flour
3 1/2 cups all-purpose wheat flour, as needed (or more)

Steps:

  • Dissolve one package yeast in water.
  • Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
  • Set in warm place until dough doubles in size.
  • Pat down dough, form into loaves in buttered bread pans.
  • Allow dough to double in size.
  • Bake 375 degrees for 25 minutes.
  • As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
  • For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.

Nutrition Facts : Calories 1511.5, Fat 20, SaturatedFat 4.3, Sodium 2418.5, Carbohydrate 310.6, Fiber 37.5, Sugar 36.6, Protein 41.6

SWEDISH RYE BREAD



Swedish Rye Bread image

Categories     Bread     Bake     Orange     Oktoberfest     Edible Gift     Anise     Bon Appétit

Yield Makes 3 loaves

Number Of Ingredients 12

2 1/4 cups warm water (105°F. to 115°F.)
1 envelope dry yeast
6 1/2 cups (about) unbleached all purpose flour
1 cup rye flour
1/2 cup sugar
1/2 cup dark corn syrup
1/4 cup plus 2 tablespoons solid vegetable shortening, melted
2 teaspoons aniseed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons grated orange peel
1/2 teaspoon salt
Melted butter

Steps:

  • Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
  • Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes.
  • Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes.
  • Preheat oven to 350°F. Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.)

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