Rye Bread (Rugbrod)
The daily bread of Norway
1 c. milk 1 package dry yeast 1 tsp. sugar
4 c. rye flour, divided 1/2 tsp. salt 2 tsp. caraway seeks (optional)
1/2 c lukewarm water
Bring milk to boiling and cool to lukewarm. Pour 1/4 cup into a bowl and sprinkle with the yeast and
sugar. Stir in 2 tablespoons of the four and let bubble and rise for 15 minutes in a warm place. Into
another bowl, sift the flour and salt (add caraway seeds if desired). Add lukewarm water and milk and
work to a fine dough. Add the yeast mixture and knead on a floured surface for 15 minutes. Place dough
in a greased bowl and turn dough upside-down. Cover with waxed paper and a towel and let rise in a
warm place for 45 minutes to an hour.
Knead again, using a little more flour, until there are no cracks. Shape into two loaves. Place on a greased
baking sheet and let rise again for 15 minutes. Dip a pastry brush in milk and brush tops of loaves. Prick
five holes in each loaf to release air bubbles. Bake at 350 degrees for about an hour.
Note: Not much wheat is grown in Norway, but rye is grown widely. Rye flour contains very little gluten, so a bread
made with all rye flour will be very heavy and dense. Substituting 1 or 2 cups of white flour will result in a lighter loaf.
from Time-Honored Norwegian Recipes, Adapted to The American Kitchen.