Home Bread-Bakers v002.n002.3

Swedish Rye and 7-Grain breads

Richard Bisbey <BISBEY@ISI.EDU>
Thu, 28 Feb 1991 09:03:00 GMT
The following two bread recipes came from the old USENET Cookbook:

[ ed. note: This had backspaces and underlines in it, for printing.  I've
removed them, as some mailers will not work with this.  -Jeff]

            BREAD-RYE(B)             USENET Cookbook             BREAD-RYE(B)


                 BREAD-RYE - A sweet, dark whole-grain rye bread

                 This recipe comes from my great-grandmother, who emigrated
                 from Sweden and brought this recipe with her.  It makes a
                 sweet, dark bread, and (like most whole-grain breads) it
                 tends to be a bit heavy.

            INGREDIENTS (Makes 3 loaves)
                 2 cups    milk
                 1 cup     water
                 1/2 cup   brown sugar
                 1/2 oz    dry yeast (two packages)
                 6 cups    rye flour (approximate)
                 3 cups    white flour (approximate)
                 1/2 cup   granulated sugar
                 1/2 cup   vegetable oil
                 1/4 cup   dark molasses
                 2 tsp     anise seeds, crushed
                 1 tsp     salt

                      (1)  Scald the milk and combine it with the water and
                           brown sugar in a very large bowl.  (You need some-
                           thing that holds at least 4 or 5 quarts.) When the
                           mixture is lukewarm, dissolve the yeast in it,
                           then stir in 2 cups rye flour and 1 cup white
                           flour to make a paste.

                      (2)  Let the mixture rise in a warm place until it is
                           light and foamy.  This usually takes about 30
                           minutes to an hour.  Check it frequently-it can
                           really make a mess if it rises enough to overflow
                           the bowl.  (I'm sure they could make a great hor-
                           ror movie about a gigantic blob of bread dough
                           that keeps getting bigger and bigger as it con-
                           sumes everything in its path....)

                      (3)  Stir in the granulated sugar, oil, molasses, anise
                           seed and salt, and enough flour to make a stiff
                           dough, using 2 parts rye to 1 part white.  Knead
                           the dough for about 5 minutes, or until it is
                           smooth and elastic, adding more flour to keep it
                           from sticking to your hands.

                      (4)  Clean and grease the bowl.  Put the dough in the
                           bowl, turning it to grease all sides.  Cover the
                           bowl loosely with a clean towel and let the dough
                           rise until it's doubled in bulk.  Punch it down
                           and let rise until double again.

            Printed 2/27/91             21 May 86                           1

            BREAD-RYE                USENET Cookbook                BREAD-RYE

                      (5)  Divide the dough into three loaves and put in
                           greased pans.  (I usually make round loaves and
                           bake them on cookie sheets.)  Cover with the towel
                           and let rise until double again.

                      (6)  Bake for about 45 minutes at 350 deg. F.  Because
                           of the high sugar content, this bread can burn
                           rather easily; watch it closely so it doesn't get
                           too dark.

                 Rye flour can be a little hard to find these days.  You may
                 have to visit a store that specializes in natural foods.
                 Avoid the kind that is very coarsely ground with big chunks
                 of bran in it, though; this doesn't seem to have any gluten
                 at all in it, and since the proportion of rye flour is so
                 high in this recipe, the texture of the bread will come out
                 all wrong.  You need something that looks more like ordinary

                 Difficulty: moderate.  Time: 30 minutes preparation, several
                 hours rising, 1 hour baking and cooling.  Precision: measure
                 the ingredients.

                 Sandra Loosemore
                 Evans & Sutherland Computer Corporation, Salt Lake City
                 {decwrl, utah-gr!uplherc}!esunix!loosemor

            Printed 2/27/91             21 May 86                           2

            BREAD(B)                 USENET Cookbook                 BREAD(B)

            SETTIN' 'ROUND BREAD

                 BREAD - A 7-grain bread for toasting or eating plain

                 This bread was first made from whatever was settin' 'round
                 the kitchen when I started baking.  It has a wonderful tex-
                 ture and flavor.

            INGREDIENTS (2 large loaves)
                 1/4 cup   water at 105 deg. F
                 1/3 cup   turbinado sugar (most any sugar will do, though)
                 2 pkts    active dry yeast
                 1/4 cup   butter
                 1/4 cup   shortening
                 11/2 cup  water
                 1/2 cup   milk
                 1         large egg
                 1 cup     non-fat dry milk
                 11/2 tsp  salt
                 1 1/2 Tbsp
                 1/8 tsp   ground cinnamon
                 1/2 cup   rolled oats
                 1/2 cup   corn meal
                 1/4 cup   bran
                 1/4 cup   cracked wheat
                 1/4 cup   buckwheat
                 1/2 cup   soy flour
                 1 cup     rye flour
                 21/2 cups whole wheat flour
                 3 cups    white flour

                      (1)  Melt the shortening and the butter.  Let them cool
                           a bit, so as not to kill the yeast when they are
                           added to the dough.  If you want to scald the
                           milk, do so, and also let it cool (it is common
                           practice to scald milk before baking with it,
                           though I never do.)

                      (2)  Dissolve the yeast and sugar in the 1/4 cup of
                           lukewarm water.

                      (3)  Mix the cinnamon, oats, corn meal, bran, cracked
                           wheat, buckwheat, soy flour, and rye flour.  Add
                           the rest of the water, the milk, butter, shorten-
                           ing, egg, and honey, and mix well.  Stir in the
                           dissolved yeast mixture.  Mix in the salt, and the
                           whole wheat flour.

                      (4)  Stir in the white flour, about 1/2 cup

            Printed 2/27/91             23 May 86                           1

            BREAD                    USENET Cookbook                    BREAD

                            at a time, until the mixture is stiff enough to
                           knead.  You'll probably have about half of it

                      (5)  Remove the dough from the mixing bowl, onto a
                           floured surface.  Knead the dough, adding more
                           white flour as necessary to keep the dough work-
                           able.  Knead the dough until it is smooth and
                           elastic, about ten minutes.  It's okay if you end
                           up using less than or more than the three cups of
                           white flour; just use whatever it takes.

                      (6)  Put the dough back into a bowl that's been very
                           lightly greased.  Let it rise, covered, in a
                           still, warm place (around 85 deg. F is best,
                           though room temperature will work) for 45 minutes,
                           or until it has doubled in bulk.

                      (7)  Punch the dough down, divide in half, shape into
                           loaves, and place each half into a loaf pan which
                           has been very lightly greased.  Let rise again,
                           for another 45 minutes, in a still, warm place,
                           until the loaves have about doubled in bulk.

                      (8)  Preheat the oven to 350 deg. F as the bread fin-
                           ishes rising.  Bake the bread for 35-40 minutes,
                           until it sounds hollow when tapped.  Remove from
                           the loaf pans, and rub the top of the loaves with
                           some butter to give them a nice, soft, chewy

                 Difficulty: moderate.  Time: about 3 hours (half of it ris-
                 ing time).  Precision: approximate measurement OK.

                 Alan M. Marcum
                 Sun Microsystems, Mountain View, California

            Printed 2/27/91             23 May 86                           2

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