Swedish Rye Bread (Ragbrod)

by Joanne on August 27, 2013

This recipe is for this month’s baking with My Kitchen My World when the group visits Sweden. So many good foods in Sweden!

I’m on a bread kick and Rye just happens to be one of may favorite so while surfing through various options, I came across a recipe from Food By Country and couldn’t wait to taste this delicious recipe.

Sunday in August Baking6

The following recipe is my own version and will make 2 small 4 x 8 loaves.

  • 1/2 cup milk
  • 1/2 cup water
  • 1 3/4 TBS coconut oil
  • 1/4 cup unsulfured molasses
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp anise seeds (I wish I had added more!)
  • 3/4 TBS active dry yeast
  • 1/2 TBS sugar
  • 3 TBS warm water
  • 2 cups Organic Rye Flour
  • 2 1/4 cups white flour (or more depending on the dough moisture – you need to form a nice soft ball of dough)

Heat the milk just to a boil. Remove from heat and add the water, coconut oil, molasses, 1/4 cup sugar, and salt and anise. Allow to cool to luke warm.

Dissolve the yeast into the 1/2 TBS sugar and 3 TBS warm water.

When the milk mix is luke warm, mix in the yeast-sugar-water.

Add the rye flour and mix until smooth.

Add the white flour 1 cup at a time until you can handle the dough, about 8 – 10 minutes.

In a clean bowl, coat with additional coconut oil. Turn the dough into the bowl, cover and leave in a warm place for about an hour or until double in size.

Divide into 2 balls. Cover with plastic and allow to rest 15 – 30 minutes.

Coat loaf pans with oil or non stick and turn dough balls into pans, extend dough slightly for a rectangular shape when cooked.

Allow to rest again for another 30 minutes to an hour.

Preheat oven to 375 F.

Bake for 30 minutes.

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*If you like, you can brush the hot loaves with melted butter. Allow to cool.

I really loved the molasses essence in this bread but I like more seeds in my rye so further tweaking is needed.

Then I got into some Chevre Rondelle cheese, made locally in Herkimer, NY by Jones Family Farm. Lemon Thyme! OMG! On this home made bread?! I had found heaven

Sunday in August Baking1

…. then I felt like Meg Ryan in that movie…

French Kiss

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…when she is on the train, gets into the cheese but is lactose intolerant and really pays for her indulgence. Sick smile

That didn’t quite happen to me but I will say I ate WAY too much bread and cheese so dinner didn’t look all that appealing.

What’s your favorite bread?

What Swedish recipes do you know?

What’s your favorite cheese?

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5 Comments

  • At 2013.08.27 20:33, Lori said:

    I think the best bread I had was in Portsmouth at the Friendly Toast. It was a cayenne cheddar and it sooooo good!

    I also love most types of cheese. It’s hard to narrow a favorite.
    Lori´s last blog post ..The randomness of TuesdayMy Profile

    • At 2013.08.28 10:34, Ali @ Peaches and Football said:

      Best bread I ever had was a black bean salsa bread at a little cafe up in Door County. It was fabulous!

      I like white cheeses (no artificial colors, maybe?) like a sharp white cheddar, a havarti, or a pepper jack. Mmmm cheese 🙂

      • At 2013.08.29 09:25, Peggy said:

        Oh I am such a sucker for bread of any kind. I need to be on the gluten free diet, but I am addicted to bread so I keep putting off going gluten free. This looks really delicious! And a great blog post as well!!

        • […] of Apple Crumbles baked up some beautiful rye bread, orRagbrod. She served it with Chevre Rondelle cheese which she said was HEAVEN!! […]

          • At 2013.09.07 15:31, Margaret said:

            LOVE rye bread. Bet it was good with the cheese!
            Margaret´s last blog post ..{WWDH} Corn FrittersMy Profile

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