Tuesday, November 29, 2011

RECIPE: Louise and Kenny's Swedish Rye Bread

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My brother passed away suddenly this summer. 

He farmed the family land, retired from working at a factory for 30+ years, and loved riding his Harley.  He was a father, son, husband, brother, and a friend to more people than I can imagine.  At his funeral, he had one of the largest motorcyle escorts by his friends to the cemetery that any of us had ever seen.

He also made Swedish rye bread, our Grandmother Louise's recipe.  She learned it from her mother who emigrated from Sweden.
The dough is more sticky than a wheat bread.  The texture of the dough is in between a yeast bread and a quick bread.  The molasses and sugar make the bread sweet, instead of sour like most rye breads.

 All the wet ingredients and the rye flour are nice and bubbly after an hour. 
Next, I start adding in the white flour.
 After I had incorporated the white flour,
 I put plenty of flour down on the counter and started kneading it in. 
Notice my board knife above?  These are a must-have
for any cook, especially a baker! 
I use it scrape the counter and cut the dough.
It's ready for the oven!



*4 cups water
*3 Tb. yeast
*1/2 cup sugar
*1/2 cup molasses
*1 tsp. ginger
*2 tsp. salt
*4 cups rye flour
*1/4 cup gluten flour
*3-4 cups white flour plus 1 cup flour for kneading
*Non-stick cooking spray


1.  Mix water, yeast, sugar, molasses, ginger, salt, and rye flour in large mixing bowl.  Let rise for 1 hour.
2.  Add white flour and gluten flour until you reach a sticky dough.  Sprinkle countertop generously with white flour and knead for 10 minutes.
3.  Roll dough into loaves and place in 4 greased bread pans.  Place in prepared microwave proofer  or cover with greased cling wrap and place in warm room for 45 minutes or until dough doubles in height.
4.  Preheat oven to 350F.  Bake for 30 minutes.

How did yours turn out?

Come back tomorrow for a special What Matthew Ate Wednesday and Thursday for Garlic-Cheese No Knead Bread!
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  1. The story to introduce this recipe is heart warming. Thank you for sharing Elle!

    (and may I ask why you haven't joined FoodBuzz??? You would do wonderfully well with the community there : ) )

  2. You're welcome. My brother was quite a character.

    I (finally) signed the contracts for foodbuzz last week and sent them in. It took me much longer to join than it should have. I started the process a month ago, but kept postponing getting the contracts in; it is really difficult to run a scanner with a baby in my arms! ; )

    Hopefully, I will get the confirmation information in the next week or so. I am looking forward to joining the foodbuzz community.


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