Swedish Rye Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 1/2 cup margarine or butter, cut up | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs), flavored | |
| Salt | 2 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Rye flour | 2 Cup (16 tbs) | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Margarine or butter, softened | ||
Directions
1. In a small bowl dissolve yeast in the warm water; set aside.
2. In a large mixing bowl place the 1/2 cup margarine or butter, sugar, molasses, and salt. Add the boiling water; stir till margarine is melted. Add rye flour. Beat with an electric mixer on low speed till combined. Beat on medium speed 3 minutes. Gradually beat in yeast mixture till combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff" dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours).
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease two 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pans. Shape each half into a loaf and place in prepared pans. Cover; let rise in a warm place till nearly double (40 to 50 minutes).
5. Bake in a 350° oven 35 to 45 minutes or till done. Remove from pans. Brush tops of warm loaves with a little softened margarine. Cool on wire rack.
2. In a large mixing bowl place the 1/2 cup margarine or butter, sugar, molasses, and salt. Add the boiling water; stir till margarine is melted. Add rye flour. Beat with an electric mixer on low speed till combined. Beat on medium speed 3 minutes. Gradually beat in yeast mixture till combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff" dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours).
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease two 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pans. Shape each half into a loaf and place in prepared pans. Cover; let rise in a warm place till nearly double (40 to 50 minutes).
5. Bake in a 350° oven 35 to 45 minutes or till done. Remove from pans. Brush tops of warm loaves with a little softened margarine. Cool on wire rack.
Chef
