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.

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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

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…. 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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