Uploaded November 2014 | Updated September 2026, 1 hour ago
I started Turkey Day on Wednesday this year, revisiting an old recipe for Swedish Rye bread that I haven't done in years, because I couldn't get any decent rye flour locally. I got ahold of some real stone ground rye flour from Anson Mills, and the results were worth the effort. It was every bit as good as I remembered, and then some.
I also, while waiting for the bread to rise, cooked and prepped the giblets, so they were ready for the dressing and giblet gravy on Thursday.
Swedish Rye Bread
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Ingredients:
1 package active dry yeast
or cake compressed yeast
1/4 cup warm water
1/4 cup brown sugar
1/4 cup molasses
1 TBS salt
1 TBS shortening or butter
1 1/2 cups hot water
2 1/2 cups stirred rye flour
3 TBS caraway seed or
2 TBS grated orange peel
3 1/2 cups sifted all purpose flour
Soften yeast in 1/4 cup warm water (110°), or compressed yeast in lukewarm water (85°).
In a big bowl, combine the brown sugar, molasses, salt, and shortening; add the hot water and stir until sugar dissolves. Cool to lukewarm.
Stir in the rye flour, beat well.Add the softened yeast and caraway seed; mix well.
Reserving some of the all purpose flour for kneading, add enough of the remaining to make a soft dough. Cover; let rest 10 minutes.
Turn out on a lightly floured surface and knead until smooth and satiny, about 10 minutes.
Place dough in a lightly greased bowl, turning the dough to grease the surface. Cover; let rise in a warm place until double (about 1 1/2 to 2 hours).
Punch down. Turn out on a lightly floured surface and divide into two portions. Round each piece of dough into a ball. Cover and let rest for 10 minutes.
Pat balls of dough into two round loaves and place on opposite corners of a greased baking sheet. (Or shape in two oblong loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.)
Cover and let rise in a warm place until almost double (about 1 1/2 to 2 hours).
Bake in a moderate oven (375°) for 25 to 30 minutes. Place foil over tops last 10 minutes, if necessary. For soft crusts, brush tops with melted butter or margarine while loaves are still hot. Cool on rack.
Makes 2 loaves.
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Recipe taken from the Better Homes and Gardens Bread Cookbook, 1963 printing.
Intro music by Kevin MacLeod: incompetech.com
Title: Off To Osaka
Licensed under Creative Commons
Thanks, Kevin!
I started Turkey Day on Wednesday this year, revisiting an old recipe for Swedish Rye bread that I haven't done in years, because I couldn't get any decent rye flour locally. I got ahold of some real stone ground rye flour from Anson Mills, and the results were worth the effort. It was every bit as good as I remembered, and then some.
I also, while waiting for the bread to rise, cooked and prepped the giblets, so they were ready for the dressing and giblet gravy on Thursday.
Swedish Rye Bread
-----------------------------
Ingredients:
1 package active dry yeast
or cake compressed yeast
1/4 cup warm water
1/4 cup brown sugar
1/4 cup molasses
1 TBS salt
1 TBS shortening or butter
1 1/2 cups hot water
2 1/2 cups stirred rye flour
3 TBS caraway seed or
2 TBS grated orange peel
3 1/2 cups sifted all purpose flour
Soften yeast in 1/4 cup warm water (110°), or compressed yeast in lukewarm water (85°).
In a big bowl, combine the brown sugar, molasses, salt, and shortening; add the hot water and stir until sugar dissolves. Cool to lukewarm.
Stir in the rye flour, beat well.Add the softened yeast and caraway seed; mix well.
Reserving some of the all purpose flour for kneading, add enough of the remaining to make a soft dough. Cover; let rest 10 minutes.
Turn out on a lightly floured surface and knead until smooth and satiny, about 10 minutes.
Place dough in a lightly greased bowl, turning the dough to grease the surface. Cover; let rise in a warm place until double (about 1 1/2 to 2 hours).
Punch down. Turn out on a lightly floured surface and divide into two portions. Round each piece of dough into a ball. Cover and let rest for 10 minutes.
Pat balls of dough into two round loaves and place on opposite corners of a greased baking sheet. (Or shape in two oblong loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.)
Cover and let rise in a warm place until almost double (about 1 1/2 to 2 hours).
Bake in a moderate oven (375°) for 25 to 30 minutes. Place foil over tops last 10 minutes, if necessary. For soft crusts, brush tops with melted butter or margarine while loaves are still hot. Cool on rack.
Makes 2 loaves.
------------------------
Recipe taken from the Better Homes and Gardens Bread Cookbook, 1963 printing.
Intro music by Kevin MacLeod: incompetech.com
Title: Off To Osaka
Licensed under Creative Commons
Thanks, Kevin!
