Swedish Light Rye With Caraway Bread Abm Recipes

CARAWAY SEED RYE BREAD

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.

SWEDISH LIGHT RYE WITH CARAWAY BREAD (ABM)

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Basic bread cycle, and start machine.

SWEDISH LIMPA BREAD (ABM)

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.

SWEDISH LIMPA BREAD (ABM)

Steps:

• 1. Place all ingredients in your bread machine in order recommended by manufacturer. Use regular (or medium) crust setting.
• 2. *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.

CARAWAY RYE BREAD (FOR THE BREAD MACHINE)

Steps:

• Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

LIGHT RYE BREAD

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

SWEDISH RYE MUFFINS WITH CARAWAY BUTTER

Steps:

• Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
• Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
• Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
• Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.
• Reduce speed to low and add 1/2 cup white flour, beating until combined.
• Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
• Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
• Put oven rack in middle position and preheat oven to 350°F
• Butter muffin pans.
• Stir down dough (it will be too sticky to punch down).
• Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
• Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
• Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
• Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
• Turn out muffins onto a rack and cool to warm or room temperature.
• Serve with Caraway Butter or as suggested in description.

SWEDISH RYE BREAD I

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.