Best Norwegian Rye Bread Recipes

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NORWEGIAN RYE BREAD



Norwegian Rye Bread image

A hearty healthy full-grain bread. Slice thinly and serve with cheese or high-quality butter. Cooking time does not include rising time. From New Settlement Cookbook. Haven't made it yet. Submitted for ZWT9.

Provided by alvinakatz

Categories     Yeast Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 8

1 cup whole wheat flour
1/4 cup brown sugar
3 cups rye flour
1 tablespoon salt
hot water
1/4 ounce yeast
1 cup warm water
flour, for kneading

Steps:

  • Mix dry ingredients.
  • Beat in as much hot water as the flour will absorb, making a stiff batter.
  • Cover and let stand until lukewarm.
  • Disolve yeast in the warm water, add to the dough with enough flour to knead.
  • Knead.
  • Let sit, covered, in a warm place until doubled in bulk.
  • Shape into loaves.
  • Put into bread pans, or not, your choice, and let rise again, covered, in a warm place until doubled in bulk.
  • Bake at 375 degrees for 75 minutes.

RUGBROD NORWEGIAN RYE BREAD



Rugbrod Norwegian Rye Bread image

Make and share this Rugbrod Norwegian Rye Bread recipe from Food.com.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h

Yield 4 loaves

Number Of Ingredients 13

6 teaspoons yeast
3 cups water, warm, divided
1 cup brown sugar
2 cups milk, scalded
4 teaspoons anise seeds
2 cups Karo syrup, dark
5 tablespoons butter, melted
2 cups rye flour
2 cups graham flour
4 teaspoons salt
1 cup orange zest
6 cups flour, may need more
3 teaspoons caraway seeds (optional)

Steps:

  • Soften yeast in 1/4 cup warm water.
  • Add brown sugar, milk, and water.
  • Add 2 cups white flour; beat well; let double in bulk.
  • Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
  • Add butter; cool.
  • When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
  • Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
  • Let rise until double in bulk.
  • Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
  • You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
  • Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.

Nutrition Facts : Calories 1930.7, Fat 23.6, SaturatedFat 12.6, Cholesterol 55.2, Sodium 2545.7, Carbohydrate 404.6, Fiber 20.9, Sugar 95.5, Protein 38.9

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