Swedish Rye Bread Recipe
Swedish Rye Bread is a great bread of Swedish origin. Anyway, Swedish Rye Bread is very easy as well as healthy.Eat to your fill!
Ingredients
2 cups (480 ml) milk, scalded and cooled
2 tsp (10 ml) salt
1-2 tbs (15-30 ml) caraway seeds
1/4 cup (60 ml) maple syrup
2 tbs (30 ml) mild molasses
1 pkg active dry yeast dissolved in
1/4 cup (60 ml) warm water
2 cups (480 ml) rye flour
3 tbs (45 ml) oil or melted shortening
3-4 cups (720-960 ml) white flour
Directions
Combine milk, salt, caraway, maple syrup and molasses in mixing bowl.
Add yeast (dissolved in water) and the rye flour.
Beat until smooth, about 75 strokes.
Cover, let stand until bubbly and foamy, 1-2 hours or overnight.
Stir down; add oil.
Gradually work in white flour until a stiff dough is formed.
Knead thoroughly until smooth.
Let rise until doubled in bulk.
Punch down, let rise again until doubled.
Bake at 375°F (190°C) about 35-40 minutes, until loaf sounds hollow when tapped.
Remove from pans and cool on rack.
Add yeast (dissolved in water) and the rye flour.
Beat until smooth, about 75 strokes.
Cover, let stand until bubbly and foamy, 1-2 hours or overnight.
Stir down; add oil.
Gradually work in white flour until a stiff dough is formed.
Knead thoroughly until smooth.
Let rise until doubled in bulk.
Punch down, let rise again until doubled.
Bake at 375°F (190°C) about 35-40 minutes, until loaf sounds hollow when tapped.
Remove from pans and cool on rack.
