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Swedish Rye Bread Recipe
|Molasses||1⁄3 Cup (5.33 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Active dry yeast/1 cake compressed||1 Tablespoon|
|Brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Rye flour||2 Cup (32 tbs), sifted|
|All purpose flour||3 1⁄2 Cup (56 tbs), sifted|
|Grated orange rind/Lemon rind||1 Teaspoon|
Serving size: Complete recipe
Calories 3037 Calories from Fat 231
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 5.2 g26%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 2005.1 mg83.5%
Total Carbohydrates 636 g211.9%
Dietary Fiber 64.6 g258.3%
Sugars 132.3 g
Protein 81 g161.6%
Vitamin A 1.1% Vitamin C 14%
Calcium 51.9% Iron 237.3%
*Based on a 2000 Calorie diet
Heat to boiling point, then boil 5 minutes.
Cool to lukewarm, then stir in yeast until dissolved.
Beat in rye flour, cover with a tea towel, and let rise in a warm spot for 4 to 6 hours or overnight.
Beat in white flour and knead until thoroughly blended.
Let rise in a warm place until double in size.
Divide in half, shape into 2 round flat loaves, and place in well greased 9 inch pie pans.
Let rise a third time for l 1/2 hours.
Bake in a preheated 300° oven for 1 hour.
Brush crust with melted butter, then cool before cutting.