Swedish Rye Bread

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READY IN: 1hr 10mins
SERVES: 36
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
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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.
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