How To make Swedish Brown Bread
1 cup water
2 cups milk
2 tablespoons bacon fat
3/4 cup dark molasses
9 cups flour
2 cups sugar
1 teaspoon salt
2 packages dry yeast
In saucepan, mix water, milk, bacon fat and molasses. Heat to lukewarm. Sift 4 cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm mixture and beat with a mixer until smooth. Gradually add enough of remaining 5 cups flour, to form a stiff dough. Knead on a floured surface until dough is no longer sticky. Put the dough in a greased bowl, and place in a warm place until it has doubled in bulk. Punch down, knead, and shape into 4 loaves. Place in greased loaf pans and let rise again until double in bulk, about 1 to 1-1/2 hour. Cover and bake at 325 degrees for 1 hour. Remove from oven. Brush tops with melted multer and allow to stand for 5 minutes. Remove from pans and cool on wire racks.
How To make Swedish Brown Bread's Videos
Sweet Swedish Rye Bread
This Sweet Swedish Rye Bread is perfect cut into large pieces and served with a hot cup of soup.
How to bake Swedish Brown Bread
A fan sent me a photo a recipe handwritten more than 40 years ago and asked me to attempt it. The bread is delicious, slightly sweet with a soft, almost cake-like, texture. Toasted and buttered, it is perfect with the morning coffee.
See the full recipe on my web site at:
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Sourdough Limpa Bread Recipe | Swedish Rye Bread | Foodgeek Baking
Today I am showing you how to make a sourdough limpa bread recipe. It's an absolutely delicious bread with 100% rye flour, syrup and some wonderful warm spices.
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#sourdoughbread #machinemixed #artisanbread
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Danish Sour Dough Rye Bread - My Favourite Recipe
Recipe:
Danes typically eat this type of dark sour rye bread at least once a day. It is our national bread. We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.
Swedish Syrup Bread | Sirapslimpa
The Swedish Limpa bread that's enjoyed throughout the United States is actually a derivative of the Swedish syrup bread, Sirapslimpa. Learn how to make this classic bread from Sweden that is lightly spiced and lightly sweet from the addition of golden syrup.
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