Beatrice Ojakangas

Recipes from the Scandinavian Chef

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Location: Duluth, Minnesota, United States


Scandinavian Dark Rye Bread

I recently had a request for a dark bread that was served in Sweden. This recipe is from my Scandinavian Cooking book, and is entitled "Danish Pumpernickel."
2 envelopes active dry yeast
1 1/2 cups warm water
1/2 cup dark molasses
3 tablespoons melted butter
2 tablespoons caraway seeds, optional
1 teaspoon salt
2 cups rye meal or cracked wheat
3 to 4 cups bread flour
In a large bowl, stir yeast into warm water; let stand 5 minutes to soften. Stir in molasses, butter, caraway seeds if used, and salt Stir in rye meal or cracked wheat. Let stand 10 minutes. Adding 1 cup of flour at a time, beat in enough to make a stiff dough. Turn dough out onto a lightly floured board. Cover with a dry cloth let stand 15 minutes. Wash and grease the bowl; set aside. Grease two 9 by 5-inch loaf pans; set aside. Knead dough on a lightly floured board about 10 minutes, adding a bit more flour as necessary. Place in the greased bowl and turn to grease all sides. Cover and let rise in a warm place until doubled in bulk, about 2 hours. Punch down dough and divide in half. Shape each half into a loaf. Place loaves, seam-side down in prepared pans. Cover and let rise until doubled in bulk or until loaves fill the pans, about 1 hour. Preheaet oven to 350 degrees F. Brush tops of loaves with water and bake for 40 to 45 minutes or until a skewer inserted into the center of a loaf comes out clean and dry. Turn out of pans; cool on a rack. Makes 2 loaves

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