Swedish Rye Bread?
"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>> My friend mentioned that she could readily buy Swedish Rye bread in
>> any grocery store as a kid through a young adult. I have seen it
>> online but it's super expensive. And I've seem recipes but there are
>> so many variations. She said what she used to buy didn't have any
>> orange or orange peel in it.
>>
>> Does anyone know what kind of bread this might have been? She's 74,
>> if that helps. I know I could make it. But she doesn't make bread so
>> hasn't a clue what might have been in it. It wasn't a crisp bread but
>> a loaf. But she can't even describe the shape of the loaf.
>
> Julie, no one can tell for sure what recipe you may want.
>
> If she is 74, it was apt to not be shaped to a loaf pan so more of a
> freeform. Caraway would be more apt to be the seasoning but there
> might be Aniseseed.
>
> 1 1/3C water plus 1TB
> 3 TB butter
> 2 2/3 C bread flour (All purpose not recommended)
> 1 1/3 C rye flour
> 3 TB gluten flour additive
> 3 TB brown sugar
> 2 ts to 1 TB Caraway seeds
> 1 ts salt
> 1 1/2 ts active dry yeast
>
> If Caraway feels wrong, replace with Aniseseed as both are traditional.
> Many use 1 TB each. German ones use stone ground mustard.
>
> Using a bread machine, use dough mode then let rise in the oven with
> the light on for 1-1.5 hours then bake at 375 for about 20 minutes
> (then check).
Thanks!
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