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Aunt Violet's Swedish Rye Bread Recipe

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3 votes | 5785 views

Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration.

Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through Ellis Island in 1912.

The overall, lapsed time is long - 4 hours, because of the rising and baking time - the actual labor involved is about 15 minutes.

Following is a basic - and unique - family recipe for an every day Swedish country-style rye bread.

Prep time:
Cook time:
Servings: 3 loaves
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Ingredients

Cost per serving $2.06 view details
  • 1/2 oz yeast (2 packets)
  • 2 C whole milk (scalded)
  • 1/2 C granulated sugar
  • 2 Tbs dark brown sugar
  • 2 tsp sea salt
  • 1/4 C molasses
  • 1 T fennel seeds (traditional) (OR 1 tsp anise seeds)
  • 1/2 C sweet butter, softened
  • 2-1/2 C medium rye flour
  • 2-1/2 C white flour +1/4 C for dusting and kneading

Directions

  1. [TIP: keep everything out of any draft during cooler weather]
  2. Scald the milk and add the butter to the milk
  3. Combine the rye and white flours (reserve the 1/2 C for kneading), salt, seeds (one or the other), brown sugar, and molasses and combine
  4. Cool the milk/butter to 110^ in a large mixing bowl
  5. Add the yeast to the milk and give it a light stir, then add all the remaining ingredients and fold together just to combine
  6. Onto a lightly floured board, turn out the dough, sprinkle with a little white flour and
  7. Knead to combine well (8-10 minutes)
  8. Add additional white flour while kneading until the dough does not stick to your hands or the board
  9. Round up the dough and let it rise in a covered greased bowl until double in size (about 40 minutes)
  10. Punch the dough down, fold it over on itself and return the dough to the bowl, upside down, cover and let rise for 1 hour
  11. Punch it down, cover, and let it rise for 20 minutes
  12. Preheat the oven to 350^ and grease 3 loaf pans
  13. Divide the dough into thirds
  14. Mold each loaf to the pans, cover and let rise until double (1 hour)
  15. Prick or score the top of each loaf
  16. Bake for 45-60 minutes
  17. The baked loaves of usually lightly wiped with margarine or butter to give a shine to the top of the bread.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 469g
Recipe makes 3 servings
Calories 1310  
Calories from Fat 341 26%
Total Fat 38.84g 49%
Saturated Fat 22.85g 91%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 1854mg 77%
Potassium 1172mg 33%
Total Carbs 218.19g 58%
Dietary Fiber 16.5g 55%
Sugars 67.52g 45%
Protein 26.23g 42%

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Reviews

  • Patricia Stagich
    January 29, 2012
    Nothing beats a good rye bread!
    • A.L. Wiebe
      January 29, 2012
      I love rye bread, and this recipe looks like it's a keeper...obviously, as it's been around for a very long time!
      I'm also looking for a good dark rye bread and a pumpernickel recipe, so if you have either or both of those, I'd be very grateful!
      1 reply
      • Amos Miller
        January 30, 2012
        Let me keep digging, A.L. I know ouy will need pumpernickel flour and probably chops, as well, depending on how truly european you want that bread to be. Check King Arthur or Hodgson Mill. I'll get back to you soon.

      Comments

      • Amos Miller
        January 30, 2012
        Hey, Bob! Let me know how it goes. The dill dip should be killer with this bread. Go Giants!
        • Bob Towlson
          January 30, 2012
          Just in time for Superbowl, I am going to bake this in a round loaf and hollow it out for a Dill Dip.
          1 reply
          • Amos Miller
            January 30, 2012
            Hey, Bob! Let me know how it goes. The dill dip should be killer with this bread. Go Giants!
          • Amos Miller
            January 30, 2012
            Hi, Patricia! You are mostly correct: the only thing that beats a good rye bread is a dough hook...
            • Amos Miller
              January 30, 2012
              Let me keep digging, A.L. I know you will need pumpernickel flour and probably chops, as well, depending on how truly european you want that bread to be. Check King Arthur or Hodgson Mill. I'll get back to you soon.

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