Swedish Rye Bread

Name: Swedish Rye Bread
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 2 loaves
Ingredients: 1/4 ounce dry yeast; 1/4 cup warm water (110 degrees F); 1/4 cup dark brown sugar; 1/4 cup dark molasses; 1 tablespoon salt; 2 tablespoons shortening (Crisco); 1 1/2 cups hot water; 2 1/2 cups rye flour; 3 tablespoons caraway seeds; 4 cups unbleached flour, sifted or 4 cups bread flour

(3)

Recipe by Sweetiebarbara

Another blue ribbon bread. This bread is hearty, but not heavy, has a nice flavor, and makes great sandwiches. It is not as easy and light to knead as my white bread... maybe it builds muscles! We all love this bread, my mother especially loved it. This freezes well, if you want to save the second loaf for another time.

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READY IN: 5hrs

YIELD: 2 loaves

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

ounce dry yeast
¹⁄₄

cup warm water (110 degrees F)
¹⁄₄

cup dark brown sugar
¹⁄₄

cup dark molasses
1

tablespoon salt
2

tablespoons shortening (Crisco)
1 ¹⁄₂

cups hot water
2 ¹⁄₂

cups rye flour
3

tablespoons caraway seeds
4

cups unbleached flour, sifted or 4 cups bread flour

DIRECTIONS

Put warm water into glass measuring (1) cup and check temperature with thermometer.
Sprinkle yeast into warm water and let stand.
In another glass measuring cup (2 cup) place water and Crisco.
Microwave to hot, to melt fat.
In a large bowl, combine sugar, molasses, and salt.
Pour the Crisco water into bowl. (I usually pour it into, over the bowl, the 1/4 measuring cup I had the sugar, then the molasses inches To get all of the goodies into the bowl!).
Stir until sugar dissolves.
Cool to lukewarm (85°F It will probably cool to that as you dissolve the sugar, you just don't want to kill the yeast with too high a temp.).
Stir in rye flour and beat well. (I use my electric hand mixer).
Add yeast and caraway seed, and mix well.
Stir in enough regular flour to make a soft dough.
Cover with clean towel and let rest for 10 minutes.
Generously sprinkle kneading surface with flour.
Knead for 10 minutes.
Place dough in lightly greased bowl and turn to coat all surfaces.
Cover and let rise in warm draft free space, until doubled, about 2 hours.
Punch down.
Turn out onto lightly floured surface.
Divide in two (I use a bread knife to slice the ball in half).
Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
Form each into two round loaves, and place on greased baking sheet.
Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
If you put them in oven to rise, make sure you take them out before lighting oven!
Bake at 375°F for about 30 minutes.
If loaves are getting too brown, you may cover with foil near the end of baking.
Brush tops, when done, with butter for a soft crust.