I remember learning to bake it myself when I was almost 16 yrs old. I also remember one year, when I was still teenaged, I baked Swedish rye loaves in our summer cabin's old wood cook stove. The loaves came out very lopsided, and burned on top, on the side closest to the firebox. I remember burning lots of kindling, hot, to get the old oven up to 400º, and there was a crack in the top of the woodstove when I had finished baking, that I don't think was there when I started. The cabin was heated up like a sauna. It's a wonder I didn't burn down the cabin.
I packed up one of the loaves in a box filled with spruce branches, and mailed it back to my sweet, new boyfriend. Aha! We've been married for many, many years now. I think he was awestruck by my baking skills, and Grammy's recipe.
Happy New Year, and I hope you have sweet memories of the old, good years, too.
Grammy's Swedish Rye Bread (3 loaves)
3 c warm water
3 T molasses (or, sorghum)
2 t salt
2 cups med. rye flour
1 1/2 pkg yeast
1 cup graham flour (whole wheat)
3 T butter (melted in the warm water)
1/2 t fennel seeds
1/2 t anise seeds
5-6 cups unbleached flour
Let rise twice in buttered bowl, then rise again in loaf pans. Bake 15 min @ 400º
15 min @ 350º
30 min @ 325º
Lovely weaving, and lovely memories of bread baking. I'm in bread-baking mode now, too, and I'm trying to imagine the rest of your Swedish rye recipe. The 3T of sorghum, the rye, the anise & fennel, and I think I've almost got it. Salt & yeast, of course. And maybe a little wheat flour?
I added the recipe in just now, and I see it is a little skimpy on details. The rising takes a couple of hours in a warm house.
your rye bread reminds more of a nowadays danish rye bread, it seems that Swedes lost their rye bread baking culture after your ancestors immigrated to the US :)
Thank you for the recipe and the nice pictures, weavings are inspirational, as always.
- I literally ran into the kitchen and baked the bread. It is wonderful. Picture on my blog. Your weaving is also wonderful.
Jean, I looked at the Swedish rye loaves you baked, and they're beautiful. I wish mine looked that good. Thanks for giving the recipe a try. (I tried to leave a comment at your blog, but Wordpress proved too challenging)
Susan, thank you for your postings, both weaving and baking! May 2014 be a happy year for you. Best wishes.
Susan - the bread taste even better than it looks - thanks for the recipe. I will check out the comment problem on Wordpress. I have problems with some Blogger sites depending on how they are set up. It is very annoying not not friendly. Wishing you a creative new year filled with bright colours, fine threads and just a little cat hair!
Happy 2014 Susan! It was great to see you both the other evening. I am always inspired by your creativity and this bread seems like something I just might be able to do.
Alfia, I've eaten a Danish rye that seemed to be made of dark rye and water, very simple. Is that traditional?
Jean, when I want to write a comment, Wordpress wants
my password. I was part of a group blog on Wordpress, but have long ago forgotten the password. It may not be a problem with any one else
It was a fun evening! You are such a good cook, this bread would be a snap. I always love to see what's on your table, to get some fresh ideas of food to try. I never thought I'd have a recipe on this blog. I was terrified I'd accidentally write 3 cups instead of 3 T and shatter someone's trust. Whew.
Oh, lovely! We had all but limpa rye on our traditional Swedish Christmas Eve board...could have "Googled" a recipe, but it is oh so much more lovely to identify a recipe with someone you know. Thank you for sharing yours...and your story.
The bread is tasty, thank you for the recipe! I adore your rabbit puppet, those ears are just the best.
I am a beginner weaver in California, and I just found your website. I love your weaving! Would you mind sharing what type and weight of yarn you are using? Thank you!
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