Looking for a good swedish Rye bread recipe?

The one I am trying to find was made popular in the Austin Tx., area.Looking for a good swedish Rye bread recipe?
Swedish Limpa (Rye Bread)





2/3 cup molasses


2 1/2 cups water


2/3 cup firmly packed brown sugar


1 tablespoon ground fennel


2 teaspoons salt


1/4 cup shortening


1 (2-ounce) cake compressed yeast


1/2 cup lukewarm water


4 cups sifted medium rye flour


5 cups sifted all-purpose flour, plus 1/2 cup


Melted butter





In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.


Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.





In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.





Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.





Preheat oven to 350 degrees F.





Bake for 45 to 55 minutes. Remove and brush tops with melted butter.Looking for a good swedish Rye bread recipe?
I found this recipe on some guy's website who happens to be from Austin. Hope it's close to what you're looking for!





Swedish Rye Bread





8 oz. Cold water


2 Tbsp Granulated sugar


1 Tbsp Oil


2 Tbsp Molasses (not blackstrap)


1 Tbsp Grated orange zest


1 Tsp Anise seed


1 Tsp Caraway seed


1 Tsp Fennel seed


1/2 teaspoon Salt


1 1/2 Cups Bread flour (divided)


1 1/2 Cups Rye flour


1/3 Cup Raisins


2 Tbsp Wheat gluten


2 teaspoons instant yeast





Pour water into bread machine.


Add sugar and salt.


Add oil, then molasses


Mix the raisins with about 1/4 cup of flour to keep them from sticking together.


Add remaining flours, gluten, and raisin/flour mixture. I usually stir them together somewhat to help the bread machine. This ensures a more uniform loaf.


Set the bread machine for a regular cycle.


Take the bread out when it's done, allow it to cool %26amp; dry slightly, and enjoy.
Swedish Limpa (Rye Bread) Recipe courtesy Swedish Bakery


Bobby Flay








2/3 cup molasses


2 1/2 cups water


2/3 cup firmly packed brown sugar


1 tablespoon ground fennel


2 teaspoons salt


1/4 cup shortening


1 (2-ounce) cake compressed yeast


1/2 cup lukewarm water


4 cups sifted medium rye flour


5 cups sifted all-purpose flour, plus 1/2 cup


Melted butter





In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.


Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.





In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.





Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.





Preheat oven to 350 degrees F.





Bake for 45 to 55 minutes. Remove and brush tops with melted butter.