Swedish Rye Bread Supreme

Seedless Rye Bread was a must this Irish Holiday. Mama lives here now and she has diverticulitis no seeds. I have a small breads book and one of many that had rye bread recipe's. The book is called Homemade Bread by Nell Nichols. Part of the Farm Journal .

Ingredients for Swedish Rye Bread Supreme

1/4 cup brown sugar
1/4 cup molasses
1 tablespoon salt
2 tablespoons shorting
1 1/2 cups boiling water
1 pkg active dry yeast
1/4 cup warm water (110 degree to 115)
2 1/2 cups rye flour
3 1/2 cups sifted white flour

* This makes two loaves


Combine brown sugar, molasses, salt and shortening into a large bowl.

 




Pour in the boiling water and stir until the sugar is dissolved.

Set aside to cool to lukewarm.





Sprinkle the yeast into the warm water and stir to dissolve.
Sift the rye flour prior to measuring it.
Measure it and add it to the sugar-molasses mixture beating well.





Stir in the yeast and beat until it is smooth. *I did this bread by hand and half way through I wished I had used my Kitchen Aid.










Mix enough of the white flour, a little at a time, first with a spoon and then with hands. Make the dough smooth soft dough.

Turn onto lightly floured board. Knead until satiny and elastic, about 10 minutes.

Place the dough in a lightly greased bowl, turn the dough once to grease top.
Cover and let it rise in a warm place until dough is doubled .This takes about 2 hours.

 Once it has risen punch it down. Turn the dough onto a lightly floured board and divide in half. Round up the dough to make 2 balls. Cover and let it take a 10 minute nap.


Shape the dough and place into loaf pans. Cover and let them sit for another 2 hours again let it double in size.  The loaf in the pan is half of the original . Let your oven 375 degrees and bake the loafs for about 30 minutes. If they get to brown on the top just cover them with aluminum foil the last 15 minutes of baking.

If you want a softer crust brush the loafs with melted butter while they are warm.

Also you can always add the seeds I had to do seedless for Mama! 

Rye Bread

All my breads are started with my Mother Starter. I got it from a friend about a year ago. With this starter I can make bread for a lifetime. It is something that every cook should have "A Sour Dough Starter" and it is a breeze to keep. Once you have a good starter you need only keep it refrigerated and every time you use it you will feed it. I have my San Francisco Sourdough recipe is here it took time to perfect it.

 Here is Rye Bread for now

 

Rye Bread

 

1 cup sourdough starter, at room temperature
1 1/2 cups rye flour 1 1/4 cups warm water.
1 cup whole wheat flour
1 3/4 cups all purpose flour, plus 1/2 cup all purpose flour
1 teaspoon salt
1 tablespoon sugar
2 1/2 tablespoons caraway seeds

Combine starter, rye flour, and one cup of the water in a large bowl. Stir to blend. I like an extra-sour flavor (like my sourdough) I cover mixture with plastic wrap and let it sit in a warm place over night or 6-12 hours until bubbly and sour, even boozy, smelling.




I start my dough right before I go to bed so that the next day I have fresh bread for dinner. After the mixture has rested 6-12 hours start by Combining

1 cup whole wheat flour
1 3/4 cups of the all-purpose flour
salt, sugar, and caraway seeds

I use my Kitchen Aid stand mixer on low speed until dough comes together.

Knead 9-10 minutes in Kitchen Aid stand mixer on speed #2 until dough is smooth and springy * add more all-purpose flour, a tablespoon at a time during the kneading process as needed to reduce excess stickiness (this particular dough will remain somewhat sticky)










Place in a large bowl cover and let rise about 1 - 1 1/2 hours in a warm place until doubled. Punch down dough and knead a few strokes to release air.







Shape into a round loaf and place on a greased baking sheet.
Cover loaf lightly and allow to rise about 1 hour until almost doubled.


Once your loaf has doubled spritz it with water and put in a 400 degree oven. Cook for 15 minutes then turn the oven down to 375 and spritz once more with water. Continue cooking for about 30 minutes or until top is crisp.


The water makes the crust crunchy. If you want a lighter crust not so crunchy do not spray it.






This is delicious rye bread.  Crusty crunch from the outside with Ryelicious inside.