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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!
LOUISE AND KENNY'S SWEDISH RYE BREAD
*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!