Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Bentley on January 15, 2025, 05:58:13 PM

Title: Some Swedish Rye.
Post by: Bentley on January 15, 2025, 05:58:13 PM

I have a friend who is from the farmland around Minneapolis.  He grew up on a dairy farm in the 50's.  His heritage is Swedish, and grew up with molasses rye bread that both his mother and grandma would make.  I have made it for him before, but used one of the old church lady recipes he has.  Found 2 cups of light rye I did not know I had so I made him a couple of loaves and gave them to him Monday night.  Use Mrs. Arvid Ringstrom's recipe this time.  Saw him last night and he said he only had one slice of the oblong loaf left!

(https://i.imgur.com/eVh9U1Qh.jpg)
(https://i.imgur.com/IabuBQlh.jpg)
(https://i.imgur.com/QIIt7y0h.jpg)

Title: Re: Some Swedish Rye.
Post by: jdmessner on January 20, 2025, 02:02:29 PM

That looks really good. I have been told that the true test of a bread baker is found in the results of their rye bread.

Title: Re: Some Swedish Rye.
Post by: Bentley on January 20, 2025, 02:48:46 PM

It is a lot easier to get right then Hoagie rolls!

Title: Re: Some Swedish Rye.
Post by: BigDave83 on January 20, 2025, 06:11:21 PM

Looks really good, I love a good rye bread. Especially toasted with my sunny side up or (Dippy) eggs if you are from PA.

Title: Re: Some Swedish Rye.
Post by: Bentley on January 29, 2025, 09:56:46 PM

This is the above recipe, with a larger dose of molasses in loaf pans!  I think it is slightly overcooked.  I think it cooks better as a round!

(https://i.imgur.com/fXfUYXch.jpg)
(https://i.imgur.com/xsFAqVjh.jpg)