Do you have a recipe for Ragbrod bread?

Question

I bought a mix from IKEA for their swedish rye bread called Ragbrod. And i like to be able to make it at home.

Answer 1

Just want to add to the answer from Violet that it's actually spelled "Rågbröd" in Swedish.

"Rugbrød" is probably the Danish or Norwegian spelling.

I think the reason IKEA calls it "Ragbrod" is to make it more saleable

worldwide.

Answer 2

Rugbrød

You need two 2-quart loaf pans and a large bowl.

In bowl, mix Sourdough with the following ingredients

6 cups cold water

2 tablespoons salt

4 cups cut rye (You can't find that so use any combination of cut oats, cracked wheat (=bulgur), rye or oat flakes)

1.5 cups bread flour (=wheat)

6 cups rye flour (Hodgson Mill)

Leave bowl at room temperature, covered with a wet kitchen towel 18-24 hours.

  

Next day:

In a small bowl, pour 0.6 cup boiling water over the following ingredients

0.5 cup flax seeds (= linseed)

2 cups cut rye (Can't find that ... see above)

1 cup sunflower seeds

1 bottle of malt beverage (e.g. Malta Goya).

Add this to the mixture in the large bowl and blend well.

Spoon dough into well greased loaf pans.

Leave pans at room temperature, covered with wet kitchen towel, 4-6 hours.

REMEMBER TO TAKE OUT SOME SOURDOUGH FOR NEXT TIME, approximately 0.5 cup.  Leave sourdough in refrigerator until next time you bake.

Preheat oven to 375 degrees Fahrenheit and bake breads 2 hours.

Remove breads from loaf pans immediately and let them cool on a rack wrapped in a wet kitchen towel. If you do not remove the breads from the pans the bread tends to crumble when you cut it.

When completely cooled off, breads are placed in plastic bags and stored in refrigerator or freezer.

Bread will stay fresh in the refrigerator up to 1 month.

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FAMILY RECIPE: SWEDISH RYE BREAD

http://kitchenparade.com/2006/10/swedish...

Slightly sweet, densely delicious

Makes a 1½ pound loaf

1¼ cups warm tap water

1 tablespoon soft butter

½ tablespoon table salt

¼ cup honey (or part molasses)

¼ cup brown sugar

2 tablespoons fennel seed (see ALANNA’s TIPS)

Zest of an orange

1½ cups bread flour

1½ cups rye flour (see TIPS)

1 packet (1/4 ounce) active dry yeast (rapid rise for bread machine)

Butter

Bread Machine: Add ingredients in order listed, not letting yeast touch liquid. Set for white bread and light crust. When baked, transfer to a cooling rack, brush top with butter.

Hand Mix: In small bowl, proof yeast with 1 tablespoon warm water and 1 teaspoon sugar. (If it doesn’t bubble up, the yeast is dead and you’ll need to repeat this step with new yeast.) In large mixing bowl, mix water, salt, honey, sugar, fennel and orange zest. Gently stir in 1 cup flour and proofed yeast. Add remaining flours until combined, knead for 5 minutes, adding flour as needed. Transfer to a greased bowl, cover and let rise in a warm place til double. Punch down, form into a loaf, transfer to a greased loaf pan, cover and let rise in a warm place until double. Bake in a preheated 375F oven for 35 – 45 minutes. Let cool for 5 minutes, remove from pan, brush top with butter, finish cooling.

ALANNA's TIPS Both fennel seed and ground fennel work, so does caraway.  I love the taste and texture produced by Bob’s Red Mill’s dark rye flour but other ryes work too.  Wheat gluten is a favorite breadmaker trick but lightens this bread too much.

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Swedish Limpu Bread

http://allrecipes.com/Recipe/Swedish-Lim...

5 1/2 cups all-purpose flour

2 (.25 ounce) packages active dry yeast

2 cups water

1/2 cup packed brown sugar

2 tablespoons vegetable oil

2 teaspoons salt

2 teaspoons orange zest

1 1/2 teaspoons caraway seed

1 1/2 teaspoons fennel seed

2 eggs, room temperature

2 cups rye flour

Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm

In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs.

Add 1 cup flour, and beat 1 minute on medium speed.

Add rye flour and enough additional white flour to make a stiff dough.

Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface.

Cover with a damp cloth, and place in a warm spot.

Allow to rise for 1 1/2 hours, or until doubled.

Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans.

Brush with oil. Allow to rise for 1 hour, or until doubled in size.

Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

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