Traditional Norwegian Rye Bread
This Traditional Norwegian Rye Bread is a wholesome, hearty staple that has been enjoyed for generations. Made primarily with robust rye flour and whole wheat flour, this bread is rich in nutrients and fiber, making it a healthy choice for any meal. Its distinct, earthy flavor pairs wonderfully with a spread of high-quality butter or your favorite cheeses. Perfect for toasting or as a base for open-faced sandwiches, this bread is sure to satisfy cravings while providing lasting energy. The preparation requires patience, as the dough rises to create a dense, moist loaf that is as rewarding to make as it is to consume.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
whole wheat flour
1 cup (none)
brown sugar
1/4 cup (none)
rye flour
3 cups (none)
salt
1 tablespoon (none)
hot water
enough to absorb (none)
yeast
1/4 ounce (dissolved in warm water)
warm water
1 cup (none)
flour
for kneading (none)
Instructions
1
In a large bowl, combine the whole wheat flour, brown sugar, rye flour, and salt.
2
Gradually add hot water to the dry ingredients, mixing until a stiff batter forms.
3
Cover the bowl with a clean kitchen towel and let it sit until it cools to lukewarm.
4
In a small bowl, dissolve the yeast in warm water. Once fully dissolved, add this mixture to the dough.
5
Incorporate enough additional flour to create a kneadable dough.
6
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
7
Place the kneaded dough in a lightly greased bowl, cover it, and let it rise in a warm place until it has doubled in size, about 1-2 hours.
8
Once risen, punch down the dough and shape it into two loaves. You may place them in greased bread pans or shape them free-form.
9
Cover the loaves again and let them rise in a warm spot until doubled in size, approximately 30-60 minutes.
10
Preheat the oven to 375°F (190°C). When the loaves have risen, place them in the hot oven.
11
Bake for 75 minutes, or until the loaves sound hollow when tapped on the bottom and have a deep brown crust.
12
Allow the bread to cool on a wire rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Norwegian Rye Bread?
It is a hearty, wholesome staple made with rye and whole wheat flour, known for its dense and moist texture and earthy flavor.
What flours are used in this recipe?
The recipe calls for 3 cups of rye flour and 1 cup of whole wheat flour, plus extra flour for kneading.
How long does the dough need to rise initially?
The dough should rise in a warm place for about 1 to 2 hours until it has doubled in size.
What is the baking temperature for this bread?
The oven should be preheated and the bread baked at 375 degrees Fahrenheit or 190 degrees Celsius.
How long should the bread bake in the oven?
The loaves need to bake for approximately 75 minutes.
How many loaves does this recipe produce?
This recipe is designed to make two loaves of bread.
What ingredient provides sweetness to the bread?
One quarter cup of brown sugar is used to add a touch of sweetness to the dough.
Should the bread be cooled before slicing?
Yes, it is recommended to allow the bread to cool on a wire rack before slicing to ensure the best texture.
How do I know when the bread is finished baking?
The loaves are done when they have a deep brown crust and sound hollow when tapped on the bottom.
What kind of yeast is used in this recipe?
The recipe uses 1/4 ounce of yeast that must be dissolved in warm water before being added to the dough.
How long should I knead the dough?
The dough should be kneaded on a floured surface for about 10 minutes until it is smooth and elastic.
Can I shape the loaves without using pans?
Yes, the loaves can be shaped free-form or placed into greased bread pans.
How long is the second rise?
The second rise takes approximately 30 to 60 minutes after the loaves have been shaped.
Is this Norwegian Rye Bread high in fiber?
Yes, because it uses whole wheat and rye flours, it is a healthy choice rich in nutrients and fiber.
What type of water is added to the dry ingredients first?
Hot water is added to the flours, sugar, and salt to create a stiff batter.
What is the flavor profile of this bread?
It has a distinct, earthy flavor that pairs excellently with high-quality butter or cheeses.
Is salt included in the dough?
Yes, the recipe requires 1 tablespoon of salt.
What are some common serving suggestions?
This bread is perfect for toasting or as a base for traditional open-faced sandwiches.
How many ingredients are required for this recipe?
There are a total of 8 ingredients required to make this bread.
Why must the dough cool before adding the yeast?
The flour and hot water mixture must cool to lukewarm so that it does not kill the yeast.
To what cuisine does this bread belong?
This recipe is a part of traditional Norwegian cuisine.
Is this bread considered a whole grain food?
Yes, it is classified as a whole grain and healthy artisan bread.
What is the consistency of the batter after adding hot water?
Adding hot water to the dry ingredients should result in a stiff batter.
How much warm water is needed to dissolve the yeast?
The recipe calls for 1 cup of warm water for dissolving the yeast.
Does this bread provide lasting energy?
Yes, its nutrient-dense whole grain ingredients provide lasting energy.
Is this an artisan bread recipe?
Yes, it is categorized as a homemade artisan yeast bread.
Do I need extra flour for the preparation?
Yes, additional flour is needed for kneading the dough on a flat surface.
Should the baking pans be greased?
Yes, if you choose to use bread pans, they should be lightly greased first.
What is the moisture level of the final loaf?
The bread is known for being dense and moist.
Is the preparation process time-consuming?
The preparation requires patience due to the multiple rising stages, but it is very rewarding.