The Daley Question

Rye bread recipe lost...

...but found in newspaper archives

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Q: I looked my Scandinavian Rye Bread recipe  recently and was shocked to find it missing. I started making it in the early 80's and expect that it might have run in the Tribune as early as the late 70's.

--Keira MacVicar, Vancouver, British Columbia

A: Here's a recipe titled "Scandinavian rye bread" from the Aug. 20, 1981, edition of the Chicago Tribune. I found it in our on-line archive. The recipe is included in what appears to be a wire story from Knight-Ridder Newspapers titled "Three good and hearty recipes that use forthright seasonings." The author, who is not named, writes of this caraway-flavored bread: "It is the perfect loaf to carry to a picnic, along with Scandinavian cheeses, a tin of sardines, or cold cuts, and plenty of good mustard."

One warning: This recipe calls for 2 cups rye flour and 3 1/2 cups all-purpose flour in the ingredient list. But the recipe text itself calls for you to mix in "bread flour" after the rye flour. I'm thinking this is a reference to the "all-purpose flour" called for, not special "bread flour," which is made entirely of hard wheat, according to "The Good Housekeeping Cookbook."

I'm hoping this is the recipe you were looking for: Right date range, right title. Let me know!

Scandinavian rye bread

Prep: 4 hours.

Bake: 30 minutes.

Makes: Two loaves

1/4 cup each: honey; light molasses

3 tablespoons caraway seeds

2 tablespoons butter

1 tablespoon salt

1 cup boiling water

1 package (1/4 ounce) active dry yeast

3/4 cup warm water (105 to 115 degrees)

2 cups rye flour

3 1/2 cups all-purpose flour

Butter from brushing loaf tops (optional)

1.Mix honey, molasses, salt, butter and caraway seeds in a small bowl; pour boiling water over mixture and stir until honey and salt are dissolved. Cool to lukewarm.

2.Dissolve yeast in 3/4 cup warm water in another bowl; add the cooled honey-molasses mixture. Stir in the rye flour and beat until smooth. Mix in enough bread flour to make a thick batter; beat thoroughly. Add remaining bread flour to make a kneadable dough.

3.Turn onto lightly floured surface and knead about five minutes. Set dough in lightly greased bowl, turning once to grease the top. Cover with damp cloth and let stand in warm place until doubled in bulk, about two hours.

4.Punch down dough and shape into two loaves; put in greased 9- by 5-inch loaf pans. Cover and let rise until doubled in bulk, about 1 1/2 hours. Bake at 375 degrees for 30 minutes. If loaves appear to be browning too quickly, cover with aluminum foil for last 15 minutes of baking. If a softer crust is desired, brush with butter while loaves are still warm. Makes two loaves rye bread.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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