Scandinavian Rye Bread Recipe

Easy Overnight Danish Rye Bread (Rugbrød) True …

WebJul 28, 2021 · Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours. Grease a 13 x 4 inch pullman loaf pan with …

1. For the Soaker: Combine all the ingredients for the soaker in a medium bowl. Cover with plastic wrap and let sit at room temperature overnight, approximately 8-12 hours.
2. For the Dough: Combine both flours, yeast and water in a separate bowl. Stir to combine as best you can (mixture will be thick), and then knead briefly with your hands until you have a cohesive mixture. Dough will be very thick and clay-like in texture. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours.
3. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes until everything is thoroughly combined, scraping down the sides of the bowl from time to time. Increase speed to medium and mix for an additional 2-3 minutes, stopping to occasionally scrape down the sides of the bowl. Mixture will be quite sticky.
4. Transfer the dough to the prepared pan. Smooth out the top and sift a thin layer of rye flour over the surface of the dough. Place lid on pan and let the dough rise for 1½ -3 hours at room temperature or until it is about ½ inch from the top of the pan. The time that it takes for your dough to rise will largely depend on the temperature of the dough and your kitchen.

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Grandma Prudy's Rye Bread Recipe The Food Charlatan

WebJan 8, 2024 · Spray your pans generously with nonstick spray. We are using Prudy’s 7×4 inch pans, which makes 4 loaves. There are notes in the …

Rating: 5/5(10)

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Swedish Limpa Bread True North Kitchen

WebApr 8, 2021 · Combine the cooled molasses mixture and the buttermilk in the work bowl of a stand mixer. Add the rye flour, salt, yeast and ground …

1. Combine butter, water, molasses and orange zest in a small saucepan and heat to a simmer. Remove from heat and cool until it is just warm to the touch.
2. Combine buttermilk and baking soda in a liquid measuring cup. Stir together and set aside.
3. Add buttermilk mixture and molasses mixture to the mixing bowl of a stand mixer.
4. Add ground anise seed, salt, yeast and rye flour to the bowl.

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