Rågbröd - Light Rye Bread With Raisins

Total Time
3hrs 45mins
Prep 3 hrs
Cook 45 mins

A delicious, traditional bread from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. To the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm.
  2. Soften yeast in 1/4 cup lukewarm water; add to potato water mixture.
  3. Add rye flour, beat; add enough white flour to manipulate, and raisins.
  4. Knead well until smooth and elastic.
  5. Cover and let rise until doubled.
  6. Punch down and form into loaves and place on greased baking sheets.
  7. Cut top of loaves with a few gashes of the knife and brush with butter.
  8. Let rise until doubled.
  9. Preheat oven to 400°F.
  10. Bake at 400F for 15 minutes, then reduce to 350F and bake for 30 more minutes.

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