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Swedish Rye Bread

Swedish Rye Bread

Oxmoor House JANUARY 1983

  • Yield: 3 loaves

Ingredients

  • 1 package dry yeast
  • 1/2 cup warm water (105° to 115°)
  • 2 cups sifted rye flour
  • 3/4 cup molasses
  • 1/3 cup shortening
  • 2 teaspoons salt
  • 2 cups boiling water
  • 6 3/4 cups all-purpose flour
  • 1 egg, beaten

Preparation

Dissolve yeast in warm water; let stand 5 minutes or until bubbly.

Combine rye flour, molasses, shortening, and salt; add boiling water, stirring until shortening is dissolved. Cool to 105° to 115°. Stir in dissolved yeast, and gradually add enough all-purpose flour to form a soft ball.

Turn dough out onto a floured surface; cover and let rest 10 minutes. Knead dough 10 minutes or until smooth and elastic. Shape into a ball, and place in a greased bowl; turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Punch dough down, and repeat rising procedure 30 minutes.

Turn dough out onto a lightly floured surface. Divide into 3 equal portions, shaping each portion into a smooth ball. Cover and let rest 15 minutes. Shape into round loaves, and place on greased baking sheets. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Transfer loaves to wire racks to cool.

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Swedish Rye Bread recipe

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