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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions designed for stand mixer. | 2. For best yeast environment heat your large mixer bowl by pouring boiling water into it, swishing it around and dumping before beginning, this heats the metal and helps to keep your warm ingredients from cooling by being added to cold metal. | 3. Add yeast and warm water to your mixer bowl and allow to dissolve fully. | 4. Add milk, sugar, honey, salt, molasses, 3 T. melted butter, wheat gluten, seeds, cocoa, and coffee. | 5. Mix to combine, then add wheat germ and 1/2 cup rye flour mixing to combine into smooth sponge. | 6. Put dough hook attachment on your mixer and add the rest of the rye flour one cup at a time, followed by the whole wheat flour. | 7. Allow the mixer to knead the dough fpr 10-15 minutes until very smooth. | 8. Lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm Place in same bowl until doubled in volume (usually about an hour, less if warmer, longer if cool.). | 9. Once doubled after first rising, punch down and mix with dough hook again for 30 seconds to a minute. | 10. Rise again until doubled like before, covered with plastic wrap. | 11. Once doubled for the second time, again punch down and knead further with dough hook for about 2-3 minutes. | 12. Turn out on floured board, and knead gently to smooth. | 13. The dough can then be formed and shaped. | 14. Makes 2 standard loaves placed in greased loaf pans. | 15. Or 2 round loaves baked on greased cookie sheet. | 16. I tend to like to use 3 greased 6-inch round iron pizza pans, forming three round loaves. | 17. Cover and allow to rise again until doubled or just more than doubled in the pan or on cookie sheet. | 18. Bake in a preheated oven at 375 degrees for 30-40 minutes, or until beautifully borwned and the bottoms sound hollow if you thump them with your finger. | 19. Remove from pan. | 20. Cool on rack, brushing immediately with remaining melted butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	packages		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
honey	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
molasses	1/2	cup		488.65	125.92	0.0	0.1685
butter	3	tablespoons	melted melted baked	256.5	11.7855	8.0145	21.6
bulgar wheat	3/4	cup		-	-	-	-
rye flour	2 3/4	cups		1144.0	241.5776	56.0032	7.8144
wheat flour	2 1/2	cups		1020.0	215.91	39.63	7.5
wheat germ	1/2	cup		207.0	29.785	13.3112	5.5889999999999995
vital wheat gluten	1/4	cup		-	-	-	-
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
coffee	1/2	teaspoon	superfine ground	1.5694	0.2605	0.0521	0.0365
cocoa powder	1	teaspoon		4.085	1.0374	0.3512	0.2455

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.