On cool Saturday mornings, the oven seems to plead, “Make bread! Make bread!” Most loaves emerge plump and fragrant, demanding to be sliced and buttered on the spot. Enter my summer nemesis, a bread machine borrowed to convert a recipe for Swedish rye, a family favorite.
What trouble! Only three of the first fourteen loaves were perfect. I made one silly mistake after another, like forgetting to insert the kneading blade and press the Start button. From much trial and many errors, I learned that an automatic breadmaker certainly isn’t goofproof.
I learned that the extra oomph in rapid-rise yeast creates a round top on heavy, European-style bread. I learned to store yeast at room temperature. I learned to open the lid during the first kneading cycle to scrape flour from the sides. Finally, I learned to close the lid, let the machine do its work and hope for perfection. Lucky you, I think I’ve got it. Here’s the recipe, Swedish rye for the bread machine.
I love the taste and texture produced by Bob’s Red Mill’s dark rye flour but other ryes work too. Wheat gluten is a favorite breadmaker trick but lightens this bread too much. For just-buy-the-box convenience, Bob’s Red Mill also sells a stone ground rye bread mix for bread machines. It includes some caraway but I add fennel and orange zest to the mix. It’s not the same but good! Have you seen a Butter Bell? It keeps butter just the right temperature for easy spreading. It’s a must if you love bread ‘n’ butter!
FAMILY RECIPE: SWEDISH RYE BREAD
Time to table: 3½ hours
Makes a 1½ pound loaf
- 1¼ cups warm tap water
- 1 tablespoon soft butter
- ½ tablespoon table salt
- ¼ cup honey (or part molasses)
- ¼ cup brown sugar
- 2 tablespoons fennel seed (see ALANNA’s TIPS)
- Zest of an orange
- 1½ cups bread flour
- 1½ cups rye flour (see TIPS)
- 1 packet (1/4 ounce) active dry yeast (rapid rise for bread machine)
- Butter
Bread Machine: Add ingredients in order listed, not letting yeast touch liquid. Set for white bread and light crust. When baked, transfer to a cooling rack, brush top with butter.
Hand Mix: In small bowl, proof yeast with 1 tablespoon warm water and 1 teaspoon sugar. (If it doesn’t bubble up, the yeast is dead and you’ll need to repeat this step with new yeast.) In large mixing bowl, mix water, salt, honey, sugar, fennel and orange zest. Gently stir in 1 cup flour and proofed yeast. Add remaining flours until combined, knead for 5 minutes, adding flour as needed. Transfer to a greased bowl, cover and let rise in a warm place til double. Punch down, form into a loaf, transfer to a greased loaf pan, cover and let rise in a warm place until double. Bake in a preheated 375F oven for 35 – 45 minutes. Let cool for 5 minutes, remove from pan, brush top with butter, finish cooling.
More Bread Recipes
• (2007) In Switzerland, Rosa's Yummy Yums wrote: "This Swedish Rye Bread is excellent ... slightly hearty, but at the same time ...very light, fluffy, moist and smooth. ... incredible and original flavor originates from the caraway/fennel seeds as well as the orange rind ... The crust is gorgeously crunchy and tasty ... not too dark, yet not plain at all, this loaf will [please those who like] white and brown breads [and] brioche type breads. A must-try for all of you bread addicts and homebakers!" See Rosa's beautiful loaves.
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Fennel seeds must add nice aroma and texture!! I could smell it right now!!YUM!!
10/06/2006
I also love the butter bell. It has taken our guests awhile to figure it out. The water scares them. I like that when we go away for a week I don't have to put the butter in the fridge and them come home to stone hard butter and a desire for soft butter on bread.
10/06/2006
Fennel wouldn't have occured to me, I' have to try it.
Oh, and I fixed the post you comment on. Thanks.
10/07/2006
10/11/07
Chrispy ~ Please do, especially your own recipes.
Danielle ~ Thanks! I learn so much from others, it's nice to pass a little along.
Kevin ~ Fennel somehow turns Swedish rye into, well, Swedish rye!
10/11/06
6/13/2007
Fishook
Cheers,
Rosa