Homemade Swedish Rye Bread

Kelvin and I had another cooking adventure! Last time we made pumpkin and apple pies, and this time we made Swedish rye bread. I’m starting a new section called In the Kitchen with Kelvin so I can have a place for all of our adventures!

A few weeks ago he brought over both some rye and whole wheat for me to try and see which one I wanted to make. While the whole wheat was super yummy, it’s not often that I get to have rye. So rye it was!

First we warmed the milk (not water!) mixed with caraway seeds to about 110-115 degrees. Yep, we’re working with yeast! It’s the first time I’ve successfully used it so that’s pretty awesome.

We add our yeast, milk, flours, oil, and molasses to a bread maker. We don’t actually use it for baking the bread but just for mixing it up. 

We let the bread rise until it’s a little less than an inch from the top, and then we (the bread maker) mixes it up again. I think this would be equivalent to when you would punch the dough. 

Once we mixed (punch) the dough we set it out on a floured surface and formed it into a bread-looking ball. Kelvin said that you could bake the bread in the maker but it wouldn’t resemble a loaf of bread.

We let it rise about 45 minutes under a light dishcloth. Once it was a height suitable for bread we threw it in the oven to bake it! Correct me if I’m wrong, but I think putting it in the oven kills the yeast and therefore stops it from rising anymore.

After 27 minutes of baking this is what we had! Just the smell of it was enough to make me drooool. 

While the bread was rising we made a pumpkin pie! The pumpkin is from Kelvin’s pumpkin patch. If you haven’t had pumpkin pie made with homegrown pumpkin, you’re missin’ out. 

While the bread was rising/baking I went out back too. It was one of those days where the sun feels amazing on your skin and you’re just so happy to be a part of this beautiful world.

The finished products <3

When I got home I enjoyed a piece with half butter, half peanut butter. Bliss.

Everyone should make homemade rye bread at least once in their life!

Swedish Rye Bread

2014-05-19 11:19:00

Yields 1

Possibly the tastiest homemade Swedish rye bread you'll ever taste!

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Cook Time

27 min

Total Time

2 hr

Cook Time

27 min

Total Time

2 hr

Ingredients

1. 2.5 teaspoons yeast
2. 10 oz milk
3. 1.5 tsp caraway seeds
4. 1/4 cup brown sugar
5. 1 cup whole wheat flour
6. 1/2 cup white flour
7. 1 tbsp olive oil
8. 1 tbsp molasses
9. 1 tbsp honey

After mixing once add

1. 1 cup whole wheat flour
2. 1/2 cup dark rye flour
3. 1/2 tsp salt

Instructions

1. Microwave milk + caraway seeds for 90 seconds. Place a food thermometer in the milk and wait until it reads 110F-115F. Meanwhile, in a bread maker add brown sugar and yeast. Pour the milk into the bread maker.
2. Add a cup of whole wheat flour, 1/2 cup white flour, 1 tbsp each of oil, honey, and molasses. Set bread machine to dough setting and let mix for 5 minutes.
3. Add a cup of wheat flour, 1/2 cup dark rye flour, and 1/2 tsp of salt. Restart the dough setting. Let the dough rise until it's about 1/2 an inch from the top of the pan on the bread maker, about 25 minutes.
4. Once it's risen 1/2 inch from the top of the pan, start the dough setting once more. Mix until it's beaten down, then transfer to a floured surface.
5. Knead the dough with your hands, folding in over itself over and over. Form it into a bread resembling loaf and place in a greased pan. Place a light dishtowel over the loaf and let it rise about 45 minutes.
6. When the bread resembles a loaf remove the towel and sprinkle a little flour. Bake it in the oven at 400F for 27 minutes.
7. Take the bread out, dust the flour off, and spread a little butter all over the crust. This prevents the crust from getting hard.
8. Slice and enjoy!

By Kelvin

The Yooper Girl https://theyoopergirl.com/