Swedish rye bread
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Swedish rye bread
  Swedish    Rye    Bread  
Last updated 6/12/2012 1:02:04 AM. Recipe ID 25512. Report a problem with this recipe.
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      Title: Swedish rye bread
 Categories: Breads, Swedish, Usenet
      Yield: 3 Loaves
 
      2 c  Milk
      1 c  Water
    1/2 c  Brown sugar
    1/2 oz Dry yeast
           -(two packages)
      6 c  Rye flour (approx)
      3 c  Flour, white (approx)
    1/2 c  Sugar, granulated
    1/2 c  Vegetable oil
    1/4 c  Dark molasses
      2 t  Anise seeds, crushed
      1 t  Salt
 
  Scald the milk and combine it with the water and brown sugar in a very
  large bowl. (You need something that holds at least 4 or 5 quarts.)
  When the mixture is lukewarm, dissolve the yeast in it, then stir in
  about 2 cups rye flour and about 1 cup white flour to make a paste.
  
  Let the mixture rise in a warm place until it is light and foamy.
  This usually takes about 30 minutes to an hour.  Check it frequently,
  it can really make a mess if it rises enough to overflow the bowl.
  (I'm sure they could make a great horror movie about a gigantic blob
  of bread dough that keeps getting bigger and bigger as it consumes
  everything in its path....)
  
  Stir in the granulated sugar, oil, molasses, anise seed and salt, and
  enough flour to make a stiff dough, using 2 parts rye to 1 part white.
  Knead the dough for about 5 minutes, or until it is smooth and
  elastic, adding more flour to keep it from sticking to your hands.
  
  Clean and grease the bowl.  Put the dough in the bowl, turning it to
  grease all sides.  Cover the bowl loosely with a clean towel and let
  the dough rise until it's doubled in bulk. Punch it down and let rise
  until double again.
  
  Divide the dough into three loaves and put in greased pans.  (I
  usually make round loaves and bake them on cookie sheets.) Cover with
  the towel and let rise until double again.
  
  Bake for about 45 minutes at 350 degrees F.  Because of the high sugar
  content, this bread can burn rather easily; watch it closely so it
  doesn't get too dark.
  
  NOTES:
  
  *  A sweet, dark whole-grain rye bread -- This recipe comes from my
  great-grandmother, who emigrated from Sweden and brought this recipe
  with her. It makes a sweet, dark bread, and (like most whole-grain
  breads) it tends to be a bit heavy. Yield: Makes 3 loaves.
  
  *  Rye flour can be a little hard to find these days.  You may have to
  visit a store that specializes in natural foods. Avoid the kind that
  is very coarsely ground with big chunks of bran in it, though; this
  doesn't seem to have any gluten at all in it, and since the
  proportion of rye flour is so high in this recipe, the texture of the
  bread will come out all wrong.  You need something that looks more
  like ordinary flour.
  
  : Difficulty:  moderate.
  : Time:  30 minutes preparation, several hours rising, 1 hour baking
  and cooling.
  : Precision:  measure the ingredients.
  
  : Sandra Loosemore
  : Evans & Sutherland Computer Corporation, Salt Lake City
  : {decwrl, utah-gr!uplherc}!esunix!loosemor
  
  : 




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Recipe ID 25512 (Apr 03, 2005)

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