Skip to main content

Connie's Swedish Rye #BakingBloggers

This month, Sue of Palatable Pastime told the Baking Bloggers that for November we were to share our "favorite yeast bread recipe. Any type of bread using yeast is fair game. Loaves, rolls, quick breads, flatbreads, you name  it." Here's the #BakingBloggers yeasty baking party...


Connie's Swedish Rye

Back at the beginning of our shelter-in-place, a friend gave me a loaf of Swedish rye bread that I left on the breakfast table before I left for work.

A little while later I received the photo (above) along with the text, "Mom, this needs to be lightly toasted and served with homemade pastrami. Can you make that happen?" So, I asked my friend and she sent me this...


I tried it once with too many variations. I was trying to get away from yeast, so I read about how to substitute sourdough starter; and I didn't have shortening, so I tried to use butter. That was a gooey disaster of my own making. I decided to try the recipe as written...yeast, shortening, and all!


Ingredients 
  • 1 Tablespoons active dry yeast
  • 1/2 cup warm water
  • 3/4 cup unsulphured molasses
  • 2 teaspoons salt
  • 1/3 cup shortening
  • 2 cups hot water
  • 2 Tablespoons caraway seeds
  • 2 cups rye flour
  • 6 cups flour
  • 1 egg, beaten

Procedure
Place warm water and yeast in a large mixing bowl. Let bloom for 10 minutes. The mixture should be foamy.

In another mixing bowl, stir the hot water and shortening together until the shortening is melted. Whisk in the molasses and let cool slightly. Pour the molasses mixture into the yeast bowl and stir to combine. 

Stir the rye flour into the mixture. Then add flour 1/2 cup at a time while mixing with a wooden spoon. Adjust the flour: if you feel that the dough is wet and sticky, continue adding 1/2 cup flour at a time until the dough is no longer sticky. The dough will be scraggy.


Turn the dough out onto a floured surface and let rest for 10 minutes. Then knead for 10 minutes or until smooth and elastic. 


Place in an oiled bowl, cover with a kitchen towel, and let rise until doubled, approximately 90 minutes to 2 hours depending on the warmth of your kitchen.

Once it has doubled, punch the dough down and let it rise again until doubled. Then divide and shape into three rounds. Place them on a silicone mat or parchment paper-lined baking sheet or baking stone.

Preheat the oven to 350 degrees Fahrenheit. Brush the tops with beaten egg and let them rise while the oven heats.

Place the baking sheets in the oven and bake for 35 to 40 minutes. The rounds should be nicely browned and firm to the touch. Let cool completely before slicing.


That's a wrap for our Baking Bloggers yeast breads event. Next month's theme is baked holiday appetizers. Stay tuned!

Comments

  1. I was looking forward to seeing this post! This sounds wonderful!

    ReplyDelete
  2. Sometimes you just have to leave perfection alone...I would love some with pastrami too please.

    ReplyDelete
  3. Such a beautiful rye bread! Those flavors sound incredible with the caraway and molasses. I have really fallen in love with Scandinavian baking.

    ReplyDelete
  4. Such a beautiful color on this bread! That texture looks amazing.

    ReplyDelete
  5. Beautiful and healthy baked Rye Bread

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an