Swedish Rye Bread Recipe
Ingredients
| 2 cakes yeast | ||
| Sugar | 1 Tablespoon | |
| Flour | 8 Cup (16 tbs) | |
| Rye flour | 2 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Molasses | 3/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Shortening | 2 Tablespoon | |
| Caraway seed | 1 Tablespoon | |
| Aniseed | 1 Tablespoon | |
Directions
Soften yeast in 3 cups warm water.
Add sugar; let stand for 5 minutes.
Stir in enough flour to make sponge.
Combine rye flour, brown sugar, molasses, salt, shortening, caraway seed and aniseed in large bowl; add enough boiling water to make paste.
Stir in yeast mixture; add enough remaining flour to make smooth, easily handled dough.
Let rise until doubled in bulk.
Knead down; shape in 4 loaves.
Place in pans; let rise until doubled in bulk.
Bake at 350 degrees for 1 hour.
Cool; brush tops with salad oil.
Add sugar; let stand for 5 minutes.
Stir in enough flour to make sponge.
Combine rye flour, brown sugar, molasses, salt, shortening, caraway seed and aniseed in large bowl; add enough boiling water to make paste.
Stir in yeast mixture; add enough remaining flour to make smooth, easily handled dough.
Let rise until doubled in bulk.
Knead down; shape in 4 loaves.
Place in pans; let rise until doubled in bulk.
Bake at 350 degrees for 1 hour.
Cool; brush tops with salad oil.
Chef
