Beatrice Ojakangas

Recipes from the Scandinavian Chef

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Location: Duluth, Minnesota, United States

10/11/2009

Scandinavian Dark Rye Bread

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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17 Comments:

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7:01 PM  
Blogger Dining Alone said...

I just picked up your "Gourmet Cooking For Two" and I love it! I cook for myself as my husband is super picky, and I love finding books with recipes that make smaller portions. There are so many in your book that I cannot wait to try!

10:28 AM  
Blogger HanaĆ¢ said...

I have an off-topic question: my friend is looking for a Scandinavian cake recipe called "Hvit Dame". It translates to "White Lady" and it's a cream cake covered with a marzipan. I told him I'd ask a fellow Minnesotan, Miss Beatrice Ojakangas, the queen of everything Scandinavian :o) Have you heard of such a cake? Could you help me find a recipe for it. Thanks much!

Best regards,
Hanaa

3:38 PM  
Anonymous Christina said...

is this the same as 'limpa' bread?

7:51 PM  
Blogger Susan said...

I just found your blog! I've been using your cookbook: The Finnish Cookbook for years!

Thanks so much.

I just posted about a Finnish cheese bun on my blog.

Susan Ryhanen

12:29 PM  
Blogger Xtreme English said...

Bingo! I've wanted your recipe for rye bread ever since I gave my mother's Scandinavian Lutheran cookbooks to my daughter. Somebody mentioned limpa....that has orange rind in it, right? That's what everyone baked in our neighborhood.

Thanks for the rye bread recipe, btw--it should be easy enough to add a little orange rind!!

6:02 PM  
Anonymous Anonymous said...

I viewed your segment on Danish Pockets and Braid on Baking w/Julia. My great grandparents were from Denmark and I have no recipes to share with my family. My friend told me not to write as you cooked and go to the web to get the recipes. I have spent the last two hours searching PBS, Julia and your web site for the recipes. Could you please send them or post on your web site. Many thanks, Linda in Colorado

7:23 PM  
Blogger butterflynana48 said...

Dear Beatrice, I never watch cooking shows, but I chose to watch you on Baking with Julia today because of the Danish baked goods. I was not able to send you an email address until I registered. Your baking was very easy to follow and showing me exactly how to make the special pastry rolling and use of microwave. Please send or publish recipes on your web site. Thanks, Linda

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Anonymous Greg said...

Looks good! Here's a link to a lighter Scandinavian Rye using a sourdough starter.

http://cli.gs/nPZNPq

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