How To make Scandinavian Rye
Medium size loaf: 1 cup water :
or milk
2 1/4 tablespoons vegetable oil
2 1/4 tablespoons Molasses
3/4 teaspoon Salt
1/8 teaspoon Baking Soda
1 teaspoon Fennel seeds
1 teaspoon Caraway seed
1 teaspoon orange peel -- grated
1 1/2 cups Rye Flour
1 1/2 cups Bread Flour
2 teaspoons Yeast
>From: bj29@mirage.skypoint.com (bjjan)
How To make Scandinavian Rye's Videos
Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød
Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open-faced sandwich recipes.
Recipe:
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Kavring—Swedish rye bread
Full recipe:
Kavring is a type of dense and sweet Swedish rye bread that keeps well for days. Or up to three years, according to some sources, although that was a few hundred years ago... It is tasty enough that it won’t last that long.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
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The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better
This recipe for the famous Russian Borodinsky bread hits all the authentic flavors. It's made with rye sourdough and uses the original flavors of coriander, caraway, and molasses. This rye bread is light in texture, high in flavor, and easy to prepare even for a novice baker.
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------Chapters-------
00:00 - Intro
00:24 - what is Borodinsky bread
02:13 - Making a rye pre-ferment
02:42 - Ingredients needed
03:15 - Making the dough
04:02 - Resting and fermenting the dough
04:23 - Preparing the baking tin
05:26 - Pre-shape the dough and bench rest
06:14 - Final shape and proof
07:00 - Dough when ready to bake
07:10 - Baking instructions
07:39 - Baked bread and cooling down instructions
07:48 - Slicing the bread
08:20 - Serving suggestions
09:40 - Outro
--------------Rye starter recipe--------------
--------------Salmon gravlax recipe--------------
--------------How to soft boil quail eggs--------------
--------------Let's say grace------------
Russian Folk Song - Troika (balalaika) By JustVeee
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I advise against cup and spoon measures as it's not an accurate measuring system.
Preferment:
250 grams (1.06 cups) water
150 grams (0.6 cups ) rye starter(or any sourdough starter)
200 grams (1.25 cups) rye flour
Dough:
625 grams (all of the preferment)
280 grams (1.18 cups) water
350 grams (2.5 cups) white bread flour
100 grams (0.8 cups) wholemeal flour
50 grams (0.4 cups) rye flour
15 grams (2.5 teaspoons) salt
60 grams (0.2 cups) molasses
40 grams (4 tablespoons) 100% pure dark cocoa powder
10 grams (4 teaspoons) caraway seeds(freshly ground works best)
12 grams (4 teaspoons) coriander seeds(kept whole)
**Cocoa powder is unconventional but it gives the bread amazing texture and depth of flavor. Much better than malted rye flour. Using it does not make your bread taste of chocolate)))
** Malted rye was used to provide the yeast with more sugars to ferment in extremely cold weather years ago. This practice is obsolete and the amylase in the rye starter along with the molasses does a perfect job of proving the natural yeast with plenty of food. Just in case anyone was wondering.
Original soviet recipe:
100 g sourdough starter
700 g water
650 g rye flour
100 g wholemeal flour
50g malted rye flour
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
Yeasted Recipe:
750 g water
650 g rye flour
150 g wholemeal flour
50g malted rye flour
10g instant yeast
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)
EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)
12 hours before mixing
400 g Rye Berries (grain)
700-800 g water
Mix and Soaking for 12 hours
Measure up
200g dark rye flour (Safe for the day after)
Then make the the beginning of the rye dough
700g Water
300g Rye starter
600g Dark rye flour
25 g Roasted barely
35g salt
Mix all the ingredients together in your mixer to create the dough.
Scrape excess dough from the side of the mixing bowl to prevent a crust
from hardening. Cover the bowl with saran wrap and place a kitchen towel
over it. Let it sit at room temperature for 12 hours
The next day, strain the excess water from the rye berries, mix with the
dough and the rest of the rye flour in a mixer..
Spray your bread forms with non-stick oil and fill in the dough. Poke the
dough with a spatula to get out the air bubbles. Let the dough sit in the
bread form in a warm place for 2-3 hours before baking.
Preheat the oven to 345°Ff and bake for 1-1.5 hours. Check the internal
temperature of the bread with a thermometer to read 206-208°F.
When the temperature is reached, remove the bread and wrap with a
kitchen towel for 2 hours before eating. The bread will be best the
next day.
Chapters:
0:00
0:07 Montage
0:50 Intro to Rye bread
1:00 Soaking the rye berries
1:32 Grinding the rye
3:39 Mixing the first part of the dough
7:26 12 Hours later
8:18 Mixing the second part of the dough
10:36 Filling the bread forms
12:05 proofing the dough
13:20 Left over dough
13:48 Poking the dough
14:30 Baking the Bread
16:16 Taking the bread out
17:39 Packing the bread
17:59 Cutting the bread
Slow Fermented 100% Rye Bread Recipe with Seeds & Raisins | Super Simple and Easy
Rye bread is my favourite kind of bread. I have said it many times – if I could only eat one kind of bread for the rest of my life it would be rye bread. There are thousands of rye recipes around because it can be such a simple bread to make, and the versatility and customizability is endless. You can add any seeds that you like to it. You can sweeten it with various syrups of honey.
You can make it with a yeasted preferment or a sourdough starter. You can bake it low and slow like a pumpernickel or you can bake it like a regular loaf.
No matter what you do you will get a sturdy loaf which will stay fresh and moist for many days and will develop even more great flavour over time.
Cut it thin and top it with your favourite toppings. It goes well with anything!
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Principles of Baking
The Steps of Baking
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How To Make Homemade Swedish Limpa Bread ♥ A Delicious Holiday Bread Recipe
How to Make Homemade Swedish Limpa Bread ♥ A Delicious Holiday Bread Recipe
Limpa bread known as Vörtlimpa (“Wort loaf”), is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.
I really enjoy eating the Limpa bread toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings
♥ Ingredients ♥
•3 1/2 -4 1/2 cups whole wheat flour
•4 cups unsifted rye flour
•1 cup boiling water
•1 cup cold water (for the yeast)
•1/2 cup warm water
•1 teaspoon salt
•1/2 teaspoon anise seed
•1/2 teaspoon cumin
•2 tablespoons soft butter or margarine
•2 tablespoons grated orange peel
•1/2 cup packed light brown sugar
•1/2 cup dark molasses
•2 (1/4 ounce in each package) active dry yeast
•1/4 cup melted butter
•1 teaspoon caraway seed, optional
Enjoy a piece of bread with a cup of coffee, tea or your favorite beverage.
For recipe and instructions see our blog post
If you enjoyed our video how to make Swedish Limpa Bread recipe, please be sure to subscribe to our channel Scandinavian Today! We have videos and recipes including
-Æbleskiver med gær ♥ How to Make Danish Aebleskiver with Yeast Batter ❅
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
* how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make our easy Danish cucumber salad (Agurkesalat) recipe
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These Danish recipes are perfect for the holiday season. Please let us know what you think!
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