link to home page  Search:

Swedish Breads recipes

Ingredients: Metric Units
3/4 cup plus 4 tsp. water, divided
2 Tbsp. butter
1/4 cup molasses, divided
1 tsp. instant coffee granules
2 cups all-purpose flour, divided
1.2 cup rye flour
1 pkg. active dry yeast
1 Tbsp. sugar
1.5 Tbsp. grated orange peel
1 tsp. salt
1/2 tsp. each fennel and caraway seeds, crushed
1/4 tsp. each whole fennel and caraway seeds

Heat 3/4 cup ater, butter and 3 Tbsp. molasses in a small saucepan over low heat until temperature reaches 120 to 130 degrees. Stir in coffee. Combine 1.5 cups all-purpose flour, rye flour, yeast, sugar, orange peel, salt and crushed seeds in a large bowl. Stir heated water mix into flour mix with a rubber spatula to form a soft but sticky dough. Gradually add more all-purpose flour to form a rough dough.

Turn out the dough onto a lightly floured surface. Kned for 2 minutes or until soft dough forms, gradually adding remaining flour to prevent sticking, if necessary. Cover with inverted bowll let rest for 5 or so minutes. Continue kneading for 5 to 8 minutes until smooth and elastic. Shape dough into ball; place in a large greased bowl. Turn dough over so that the top is greased. Loosely cover with lightly greased sheet of plastic wrap (yeah, good luck lightly greasing it, folks! I have a REALLY tough time). Let rise in a warm place about 75 minutes (til almost doubled in bulk).

Punch down the dough. Grease a 8.5 x 4.5 inch loaf pan. Roll dought into a 12 x 7 inch rectangle. Starting with one short end, roll up tightly, jelly-roll style. Pinch seams and ends together to seal. Place seam side down in prepared loaf pan. Cover loosely; let rise in a warm place 1 hour or 'til doubled in bulk.

Meanwhile, preheat oven to 350 degrees. Stir remaining 1 Tbsp. molasses and remaining 4 tsp. water in a small bowl. Set aside. Uncover loaf; make 3 diagonal slashes on top of dough using a sharp bread knife. Bake for 40 to 45 minutes or until the loaf sounds hollow when tapped. Brush top with molasses mixture and sprinkle with the whole seeds halfway through baking time. Brush again with molasses mix about 10 minutes before removing loaf from the oven. Cool in pan about 5 minutes. Remove from the pan and cool completely on a wire rack. Serves 12. Enjoy! -Diana
Submitted by
Contributed on: