Swedish Rye Bread

Swedish Rye Bread Recipe

 

This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.

40 Servings
Prep: 25 min. + rising
Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

Directions

In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
Shape into four round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Yield: 4 loaves.

Nutrition Facts: 1 serving (1 slice) equals 87 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 126 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Swedish Rye Bread published in Country December/January 1998, p51

Beth Layman :)