Swedish Rye Bread
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: A traditional
Swedish-style loaf.
-
1 cup milk, scalded
-
2 tsp. salt
-
2 Tbs. molasses
-
2 Tbs. butter
-
1 cup water
-
2 pkgs. yeast
-
3 1/2 cups white flour
-
2 cups rye flour
Dissolve yeast in water. Pour milk over the salt, molasses,
& butter.
When cooled to lukewarm add the yeast mixture. Beat in the white flour.
Beat until very smooth. Gradually add the rye flour and mix to make a
medium
stiff dough (it will be sticky). Knead dough until smooth. Place in
bowl
and cover. Let rise until doubled - about 2 hours. Punch down and let
rise
again. Turn out and shape into 2 oblong loaves. Place on greased baking
sheet. Let rise until doubled. Bake at 375º F for 30 to 40 minutes.
Metric, Celsius, & Gas
Mark Equivalencies
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A
Boke of Gode Cookery
Modern
Recipes for Beginners
Modern
Recipes for Beginners