Swedish
Rye Bread
Ingredients
1
package active dry yeast
¼
cup warm water
¼
cup brown sugar
¼
cup light molasses
1
tablespoon salt
2
tablespoons shortening
1
½ cups hot water
2
½ cups stirred medium rye flour
3
tablespoons caraway seed or 2 tablespoons grated orange peel
3
½ to 4 cups sifted all-purpose flour
Method
1.
Soften yeast in warm water.
2.
In large bowl, combine sugar, molasses,
salt, and shortening.
3.
Add hot water and stir till sugar
dissolves.
4.
Cool to lukewarm.
5.
Stir in rye flour; beat well.
6.
Add softened yeast and caraway seed or
orange peel; mix well.
7.
Stir in enough all-purpose flour to make
a moderately stiff dough.
8.
Knead on well-floured surface till
smooth and satiny (about 10 minutes).
9.
Place dough in lightly greased bowl,
turning once to grease surface.
10.
Cover; let rise in warm place till
double (1½ to 2 hours).
11.
Punch down.
12.
Turn out on lightly floured surface;
divide in 2 portions. Shape each into
smooth ball.
13.
Cover; let rise 10 minutes.
14.
Pat dough in 2 round loaves; place on
greased baking sheet. (Or shape in 2
oblong loaves and place in greased 8½ x 4½ x 2½ - inch loaf dishes).
15.
Cover and let rise in warm place till
double (1½ to 2 hours).
16.
Bake at 375° about 25 to 30 minutes.
17.
Place foil loosely over tops last 10
minutes. If necessary.
18.
For soft crust, brush with melted
butter.
19.
Cool on rack.
Swedish
Rye Bread was made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Better Homes and Gardens New CookBook, the chapter on “Yeast
Breads”, page 35 of the Third Printing 1970.
Personal additions:
1 cup of hot milk and 1 cup of hot water in place of
1½ cups hot water . Added 1 egg. Added 4 tablespoons of shortening instead of
2 tablespoons. Orange peel was used
instead of caraway seeds.
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Shirley-Ann Pearman
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