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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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