Labor Day is just around the corner and picnics, parties are being planned. If you don’t know what to bring to share with friends and family, the following recipe for Swedish Rye bread will knock the socks off the family dog.
If the gathering is made up of those extra special friends and family, a welcomed topping for the bread would be fresh, locally made cheese from Jones Family Farm in Herkimer, NY.
Swedish Rye Bread, makes 2 small 4 x 8 loaves.
- 1/2 cup milk
- 1/2 cup water
- 1 3/4 TBS coconut oil
- 1/4 cup unsulfured molasses
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp anise seeds (add more if you enjoy seeded rye)
- 3/4 TBS active dry yeast
- 1/2 TBS sugar
- 3 TBS warm water
- 2 cups Organic Rye Flour
- 2 1/4 cups white flour (or more depending on the dough moisture to form a soft ball of dough)
Heat the milk just to a boil. Remove from heat and add the water, coconut oil, molasses, 1/4 cup sugar, and salt and anise. Allow to cool to luke warm.
Dissolve the yeast into the 1/2 TBS sugar and 3 TBS warm water.
When the milk mix is luke warm, mix in the yeast-sugar-water.
Add the rye flour and mix until smooth.
Add the white flour 1 cup at a time until you can handle the dough, about 8 – 10 minutes.
In a clean bowl, coat with additional coconut oil. Turn the dough into the bowl, cover and leave in a warm place for about an hour or until double in size.
Divide into 2 balls. Cover with plastic and allow to rest 15 – 30 minutes.
Coat loaf pans with oil or non stick and turn dough balls into pans, extend dough slightly for a rectangular shape when cooked.
Allow to rest again for another 30 minutes to an hour.
Preheat oven to 375 F.
Bake for 30 minutes.
*If you like, you can brush the hot loaves with melted butter. Allow to cool.
Description: A mild molasses essence detected in this bread. Not heavily seeded but more can be added according to preference.
This Examiner’s topping of choice to spread on the bread: Lemon Thyme Chevre Rondelle cheese, made locally in Herkimer, NY by Jones Family Farm.
More information regarding Jones Family Farm:
At Jones Family Farm, we make artisanal and farmhouse-style cheeses in our state-inspected cheese plant. We have access to some of the best cow, goat, and sheep milk in the Mohawk Valley, which means no limit to the variety of high-quality cheeses we can make. Some offerings are seasonal.
“Chevre Rondelle” soft, fresh goat cheeses
“Singing Goat Feta” traditional Greek-style (goat’s milk)
“Kuyahoora Creme” cream cheese (cow’s milk)
“Caldwell” aged goat cheddar
“La Bruja” aged goat cheese soaked in red wine
“Clear Bleu Sky” bleu cheese (goat’s milk)
“Mohawk Jack” and “Pepper Jill” fresh Hispanic cheeses (cow’s milk)
“Marguerite” Manchego-style (sheep’s milk)
“Duvet Blanc” creamy mold-ripened cheese (goat’s milk)
What’s your favorite topping for a good home made bread?
Have you tried goat cheese? What’s your favorite recipe for using goat cheese?