Swedish Rye Bread

Recipe by Sweetiebarbara
READY IN: 5hrs
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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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.
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