This Whole Wheat Rye Bread is so good that you might just want to have only butter on it. Nothing else!
We think using fresh baked rye bread is very delicious for sandwiches such as the open-faced sandwiches. Also you may have noticed that with our soup blog posts such as Cabbage Soup or the Beetroot Soup that we always have a slice of rye bread. So when we can, we try to include a slice of fresh baked rye bread.
There are many variations to make rye bread. Here is our version which was inspired by Finnish Rye Breads which makes 2 loafs. Enjoy!
- 2 cups rye flour
- 2 1/2 cup 50% wholewheat 50% wheat flour
- 1 pkg dry yeast
- 2 cups of buttermilk, warm (110F/45C degrees )
- 1/2 c syrup
- 1 1/2 tsp salt
- 2 tbsp. butter
- 1 tsp fennel seeds and/or caraway seeds
- Dissolve yeast in warm buttermilk in a large bowl.
- In a large bowl combine milk, salt, syrup, butter, fennel seeds and 1 cup of rye flour. Stir this well with a wooden spoon.
- Mix in the remaining rye flour. Add the wholewheat flour by stirring until the dough is stiff enough to knead. Or use and electric mixer.
- Flour the counter surface. Knead the dough for approx. 5 min. Add flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough with a towel in a large bowl Let the dough rise 1 1/2 – 2 hours or until double.
- Punch down dough and divide to form two round loaves and place them in the two greased baking pans. Cover the pans with a towel again. Let loaves rise until double, about 1 1/2 to 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes or until they sound hollow.
See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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