Swedish Rye Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
3 loaves
- Serves:
- 36
ingredients
- 25.51 g compressed yeast cake
- 354.88 ml warm water
- 354.88 ml milk
- 14.79 ml salt
- 59.14 ml molasses (light)
- 236.59 ml brown sugar (packed)
- 78.78 ml shortening (melted)
- 709.77 ml rye flour
- 1419.54 ml bread flour
directions
- Dissolve yeast in warm water.
- Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast.
- Add rye flour, beating with mixer. Gradually beat in bread flour.
- Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel and allow to rise till double in bulk in a warm place (1 to 1 1/2 hrs).
- Punch down the dough and place on lightly floured board. Knead until dough becomes elastic and does not stick to the board.
- Allow to rest for 5 minutes.
- Divide into 3 equal portions and shape into loaves. Place in greased 9x5 inch bread pans. Let rise until double in bulk.
- Bake at 375F (190C) for 35-40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Lorianne1
St. Louis, mo