{"id":1364,"date":"2010-12-19T14:45:51","date_gmt":"2010-12-19T13:45:51","guid":{"rendered":"https:\/\/www.swedishfreak.com\/"},"modified":"2015-06-15T23:53:53","modified_gmt":"2015-06-15T22:53:53","slug":"rye-bread","status":"publish","type":"page","link":"https:\/\/www.swedishfreak.com\/swedish-recipes\/rye-bread\/","title":{"rendered":"Rye Bread"},"content":{"rendered":"<p>This bread is heaven-sent, some of the best bread I have ever had. A only-so-slightly sweet rye, it is soft and moist, with a crust that is just a little crispy. This recipe produces two round 8 inch in diameter loaves.<\/p>\n<figure id=\"attachment_1366\" aria-describedby=\"caption-attachment-1366\" style=\"width: 390px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1366  \" title=\"Swedish rye bread\" src=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web.jpg\" alt=\"Swedish rye bread\" width=\"400\" height=\"300\" srcset=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web.jpg 500w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web-360x270.jpg 360w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web-100x75.jpg 100w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web-300x225.jpg 300w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web-150x112.jpg 150w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web-400x300.jpg 400w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05335_web-100x75@2x.jpg 200w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><figcaption id=\"caption-attachment-1366\" class=\"wp-caption-text\">Swedish rye round.<\/figcaption><\/figure>\n<h2>Ingredients<\/h2>\n<ul>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">3\/4 oz (21 g) active dry yeast<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">1\/4 c warm water<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">1\/2 c brown sugar<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">1\/4 c mild-flavored molasses<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">1 Tbsp salt<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">2 Tbsp Crisco (or other shortening)<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">1 1\/2 c very hot water<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">2 1\/2 heaping cups of rye flour<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">2 Tbsp finely chopped orange peel (or mandarin orange, tangerine)<\/li>\n<li class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">4 c all-purpose flour<\/li>\n<\/ul>\n<figure id=\"attachment_1369\" aria-describedby=\"caption-attachment-1369\" style=\"width: 390px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1369 \" src=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web.jpg\" alt=\"Swedish bread in progress.\" width=\"400\" height=\"300\" srcset=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web.jpg 500w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web-360x270.jpg 360w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web-100x75.jpg 100w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web-300x225.jpg 300w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web-150x112.jpg 150w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web-400x300.jpg 400w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05334_web-100x75@2x.jpg 200w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><figcaption id=\"caption-attachment-1369\" class=\"wp-caption-text\">Swedish bread in progress.<\/figcaption><\/figure>\n<h2>Directions<\/h2>\n<div><strong>1.<\/strong> Mix the yeast and warm water together in a small cup or bowl.<br \/>\n<strong>2.<\/strong> Separately, mix the salt, molasses, shortening, and sugar in a larger bowl.<br \/>\n<strong>3.<\/strong> Add hot water to the mixture in step 2 and mix.<br \/>\n<strong>4.<\/strong> Add rye flour to the mixture in steps 2 and 3 and stir vigorously.<br \/>\n<strong>5.<\/strong> Mix the yeast and aforementioned mixture together, adding the orange peel.<br \/>\n<strong>6.<\/strong> Stir in the all-purpose flour. 4 c is optimal for my purposes and turned out perfect. More or less can be added according to taste.<br \/>\n<strong>7.<\/strong> Make sure the flour is well-mixed and knead bread dough for 15 minutes.<br \/>\n<strong>8.<\/strong> Grease another bowl with butter or shortening (or Pam) and place dough in the bowl.<br \/>\n<strong>9.<\/strong> Let the dough rise, covered, for 2 hours.<br \/>\n<strong>10.<\/strong>After 2 hours, split the dough into two balls.<br \/>\n<strong>11.<\/strong>Cover the loaves and let them rise for 2 more hours.<br \/>\n<strong>12.<\/strong>Pour a small amount of melted butter over the tops of each loaf.<br \/>\n<strong>13.<\/strong> Bake at 375\u00b0F (190\u00b0C) for 30 minutes.<\/div>\n<h2>Tip:<\/h2>\n<ul>\n<ul>\n<li>make sure you have plenty of time on your hands before starting this project.<\/li>\n<\/ul>\n<\/ul>\n<h3>Help Support SwedishFreak.com!<\/h3>\n<p>Grab a Swedish Recipe book from Amazon!<\/p>\n<\/p>\n<p><center><object id=\"Player_8576f7fc-24df-4368-8c55-164b2ccd417a\" width=\"600px\" height=\"200px\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/fpdownload.macromedia.com\/get\/flashplayer\/current\/swflash.cab\"><param name=\"movie\" value=\"http:\/\/ws.amazon.com\/widgets\/q?ServiceVersion=20070822&amp;MarketPlace=US&amp;ID=V20070822%2FUS%2Fskellswede-20%2F8010%2F8576f7fc-24df-4368-8c55-164b2ccd417a&amp;Operation=GetDisplayTemplate\" \/><param name=\"quality\" value=\"high\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><embed src=\"http:\/\/ws.amazon.com\/widgets\/q?ServiceVersion=20070822&amp;MarketPlace=US&amp;ID=V20070822%2FUS%2Fskellswede-20%2F8010%2F8576f7fc-24df-4368-8c55-164b2ccd417a&amp;Operation=GetDisplayTemplate\" id=\"Player_8576f7fc-24df-4368-8c55-164b2ccd417a\" quality=\"high\" bgcolor=\"#ffffff\" name=\"Player_8576f7fc-24df-4368-8c55-164b2ccd417a\" allowscriptaccess=\"always\" type=\"application\/x-shockwave-flash\" align=\"middle\" height=\"200px\" width=\"600px\" \/><\/object><noscript><A HREF=\"http:\/\/ws.amazon.com\/widgets\/q?ServiceVersion=20070822&#038;MarketPlace=US&#038;ID=V20070822%2FUS%2Fskellswede-20%2F8010%2F8576f7fc-24df-4368-8c55-164b2ccd417a&#038;Operation=NoScript\">Amazon.com Widgets<\/A><\/noscript><\/center>\n\n\n","protected":false},"excerpt":{"rendered":"<p>This bread is heaven-sent, some of the best bread I have ever had. A only-so-slightly sweet rye, it is soft and moist, with a crust that is just a little crispy. This recipe produces two round 8 inch in diameter loaves. Ingredients 3\/4 oz (21 g) active dry yeast 1\/4 c warm water 1\/2 c &#8230; <a title=\"Rye Bread\" class=\"read-more\" href=\"https:\/\/www.swedishfreak.com\/swedish-recipes\/rye-bread\/\" aria-label=\"Read more about Rye Bread\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":47,"menu_order":12,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/1364"}],"collection":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/comments?post=1364"}],"version-history":[{"count":0,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/1364\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/47"}],"wp:attachment":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/media?parent=1364"}],"wp:term":[{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/yst_prominent_words?post=1364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}