Pick a rye bread recipe, any rye bread recipe

Hey there, time traveller!
This article was published 16/01/2008 (6804 days ago), so information in it may no longer be current.

TODAY’S column is about rye bread recipes requested by readers.

Chris Younger was looking for a Swedish rye bread recipe like her grandmother used to make, with dark rye flour and molasses. Debbie Saske sent in the recipe that she uses and it is reprinted today. It is from Homemade Bread, compiled by the food editors of Farm Journal, and the contributor was originally from Sweden. Thanks also to Paul Audette and Eleanor Miller.

Hank Fast had asked for a good rye bread recipe for the breadmaker. Heather Ferris of Holland, Man., sent in her recipe. She writes that her family grows rye, so she is able to grind her own rye for flour. The second recipe is courtesy of Oksana Bodie. Thanks also to Linda Snider of Glenboro.

New requests include one from Grace Livingston, who writes that most spare rib recipes call for a sweet ketchup and brown sugar base, and she asks if anyone has a recipe that is hot and spicy instead of sweet.

Donna Feniuk-Penner is searching for a recipe from her Ukrainian heritage that was traditionally made at Easter with noodles or macaroni, raisins and cinnamon. It was baked, then cooled and cut into squares and served as a side dish.

Judy Danielson of Arborg would like to be able to duplicate the Pasta e Fagioli soup served at the Olive Garden, and Ray DuBois asks if anyone has a recipe that duplicates the look and taste of A & W onion rings.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an e-mail to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Include your first and last name, address and telephone number. Please note that your recipe may not appear right away due to space limitations.

Swedish rye bread

60 ml (1/4 cup) brown sugar

60 ml (1/4 cup) light molasses

15 ml (1 tbsp) salt

30 ml (2 tbsp) shortening

375 ml (1 1/2 cups) boiling water

1 pkg active dry yeast

60 ml (1/4 cup) warm water (110 F to 115 F)

625 ml (2 1/2 cups) dark rye flour

30 to 45 ml (2 to 3 tbsp) caraway seeds or 30 ml (2 tbsp) grated orange peel

875 ml to 1 litre (3 1/2 to 4 cups) all-purpose flour

Combine brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir until sugar is dissolved. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve.

Stir rye flour into brown sugar-molasses mixture, beating well. Stir in yeast and caraway seeds or orange peel; beat until smooth.

Mix in enough of the all-purpose flour, a little at a time, first with spoon and then with hands, to make a smooth, soft dough. Turn onto lightly floured board; knead until satiny and elastic, about 10 minutes. Place dough in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until dough is doubled, 1 1/2 to 2 hours.

Punch down; turn dough onto lightly floured board and divide in half. Round up dough to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in 2 greased 8 x 4 x 2-inch loaf pans. Cover and let rise in a warm place until almost doubled, 1 1/2 to 2 hours.

Bake in moderate oven (375 F) 25 to 30 minutes, covering with sheet of aluminum foil for the last 15 minutes if loaves are browning too fast. Turn onto wire racks to cool. Brush loaves with melted butter while warm if you like a soft crust.

Taste Tester Notes: This make a dense, chewy and great-tasting bread. Add just enough all purpose flour to make a soft dough (I needed only 750 ml / 3 cups). Baking time will depend on your pans and oven.

Rye bread for breadmaker (1)

210 ml (7/8 cup) water

30 ml (2 tbsp) molasses

30 ml (2 tbsp) butter

375 ml (1 1/2 cups) all purpose flour

250 ml (1 cup) rye flour

15 ml (3 tsp) vital wheat gluten

22 ml (1 1/2 tbsp) granulated sugar

7 ml (1 1/2 tsp) bread machine yeast

2 ml (1/2 tsp) salt

5 ml (1 tsp) caraway seeds

Place all ingredients in bread machine. Follow manufacturer’s instructions. Makes a 675g (1 1/2 lb loaf).

Rye bread for breadmaker (2)

330 ml (1 1/3 cups) water

45 ml (3 tbsp) butter or oil

660 ml (2 2/3 cups) bread flour

330 ml (1 1/3 cups) rye flour

45 ml (3 tbsp) vital wheat gluten

45 ml (3 tbsp) brown sugar

10 ml (2 tsp) caraway seeds (optional)

5 ml (1 tsp) salt

6 ml (1 1/4 tsp) active dry yeast or bread machine yeast

Add ingredients according to manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle. Makes a 900g (2 lb) loaf.

Taste Tester Notes: These both make very good rye bread with nice, moist texture. The first recipe made a bit chewier crust, and the molasses flavour is not overpowering. If you don’t care for molasses, or you prefer a lighter coloured bread, try the second recipe. The second recipe lists the caraway seeds as optional, but they add wonderful flavour to the bread. (My husband doesn’t usually like caraway seeds but he really liked the bread with them.) Vital wheat gluten aids in the tenderness and texture of the bread, and can be purchased at certain grocery stores and bulk stores. Select the setting depending on your particular breadmaker and your experience with it. These turned out best for me using the white bread setting, and not the whole wheat setting. Follow manufacturer’s instructions for order of ingredients. Check that the dough is forming a smooth ball, adding additional flour or water if needed.