Best 3 Norwegian Rye Bread Recipes

**Norwegian Rye Bread: A Culinary Journey Through Time and Tradition**

Embark on a culinary journey through the heart of Norway with our exploration of the beloved Norwegian rye bread. This dense, flavorful bread holds a special place in Norwegian culture and cuisine, serving as an integral part of everyday meals and celebrations alike. Join us as we delve into the history, variations, and techniques behind this treasured bread, and discover the diverse recipes that showcase its versatility. From the classic whole grain loaf to creative takes infused with aromatic spices, nutty seeds, and sweet dried fruits, our collection of Norwegian rye bread recipes offers something for every palate. Whether you're a seasoned baker or just starting your sourdough journey, let the rich aroma of freshly baked rye bread fill your kitchen and create lasting memories around the table.

Here are our top 3 tried and tested recipes!

NORDIC WHOLE-GRAIN RYE BREAD

Nordic Whole-Grain Rye Bread image

Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.

Provided by Julia Moskin

Categories breads

Yield 2 large or 3 medium loaves

Number Of Ingredients 9

Ingredients

1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature
2 cups/250 grams medium rye flour
½ teaspoon/2 grams active dry yeast
2 cups/340 grams cracked rye berries or coarse rye meal
1 cup/170 grams sunflower seeds
4 cups/400 grams medium rye flour
4 teaspoons/20 grams kosher or coarse sea salt
3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
½ teaspoon/2 grams active dry yeast

Steps:

On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

NORWEGIAN RYE BREAD

Norwegian Rye Bread image

A hearty healthy full-grain bread. Slice thinly and serve with cheese or high-quality butter. Cooking time does not include rising time. From New Settlement Cookbook. Haven't made it yet. Submitted for ZWT9.

Provided by alvinakatz

Categories Yeast Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 cup whole wheat flour
1/4 cup brown sugar
3 cups rye flour
1 tablespoon salt
hot water
1/4 ounce yeast
1 cup warm water
flour, for kneading

Steps:

Mix dry ingredients.
Beat in as much hot water as the flour will absorb, making a stiff batter.
Cover and let stand until lukewarm.
Disolve yeast in the warm water, add to the dough with enough flour to knead.
Knead.
Let sit, covered, in a warm place until doubled in bulk.
Shape into loaves.
Put into bread pans, or not, your choice, and let rise again, covered, in a warm place until doubled in bulk.
Bake at 375 degrees for 75 minutes.

RUGBROD NORWEGIAN RYE BREAD

Rugbrod Norwegian Rye Bread image

Make and share this Rugbrod Norwegian Rye Bread recipe from Food.com.

Provided by Dienia B.

Categories Yeast Breads

Time 4h

Yield 4 loaves

Number Of Ingredients 13

Ingredients

6 teaspoons yeast
3 cups water, warm, divided
1 cup brown sugar
2 cups milk, scalded
4 teaspoons anise seeds
2 cups Karo syrup, dark
5 tablespoons butter, melted
2 cups rye flour
2 cups graham flour
4 teaspoons salt
1 cup orange zest
6 cups flour, may need more
3 teaspoons caraway seeds (optional)

Steps:

Soften yeast in 1/4 cup warm water.
Add brown sugar, milk, and water.
Add 2 cups white flour; beat well; let double in bulk.
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
Add butter; cool.
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
Let rise until double in bulk.
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.

Nutrition Facts : Calories 1930.7, Fat 23.6, SaturatedFat 12.6, Cholesterol 55.2, Sodium 2545.7, Carbohydrate 404.6, Fiber 20.9, Sugar 95.5, Protein 38.9

Tips:

Use the right flour: Norwegian rye bread is traditionally made with a blend of rye flour and white flour. The rye flour gives the bread its distinctive flavor and texture, while the white flour helps to make it lighter and easier to digest.
Soak the rye flour: Soaking the rye flour in water before mixing it with the other ingredients helps to develop its flavor and make the bread more moist.
Use a sourdough starter: A sourdough starter is a natural leavening agent that gives Norwegian rye bread its characteristic sour flavor. If you don't have a sourdough starter, you can use commercial yeast instead, but the bread will not have the same flavor.
Let the bread rise slowly: Norwegian rye bread is a slow-rising bread. It needs to rise for at least 12 hours, or overnight, before it is baked. This allows the flavors to develop and the bread to develop a good texture.
Bake the bread at a high temperature: Norwegian rye bread is traditionally baked at a high temperature, around 450°F (230°C). This helps to give the bread a crispy crust and a chewy interior.

Conclusion:

Norwegian rye bread is a delicious and nutritious bread that is easy to make at home. With a little planning, you can enjoy this classic Norwegian bread anytime you want.