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Swedish Rye Bread Recipe
|Flour||8 Cup (128 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Caraway seed||1 Tablespoon|
Serving size: Complete recipe
Calories 5920 Calories from Fat 437
% Daily Value*
Total Fat 51 g77.7%
Saturated Fat 10 g49.8%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 5986.9 mg249.5%
Total Carbohydrates 1239 g412.9%
Dietary Fiber 87.2 g348.8%
Sugars 269.8 g
Protein 140 g279.8%
Vitamin A 1.9% Vitamin C 10.6%
Calcium 116.9% Iron 436.4%
*Based on a 2000 Calorie diet
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.