Swedish Rye Bread
The Tinfully Family
Oven 400° then 325° · 205 °C10 min at 400°, then 40 min at 325°2 loaves
Ingredients
- 1 tablespoon yeast
- ½ cup warm water
- 2 cups milk
- ½ cup molasses
- ¼ cup brown sugar
- ¼ cup shortening, optional
- 1 Tabl sp. salt
- 2 cups rye flour
- 1 cup water
- 7 cups white flour
- cor adv
- 1 tablespoon anise, fennel, or caraway seeds
Method
- Soak the yeast in the warm water.
- Scald the milk.
- Combine the molasses, brown sugar, shortening, and salt.
- Add the milk, then the rye flour, and 1 cup water.
- Add the yeast, then the white flour to stiffen.
- Knead and let stand until doubled.
- Punch down and let rise again.
- Divide in half and shape each loaf into a round.
- Then let rise and bake at 400° for 10 minutes, then 325° for 40 minutes.
- Rub top with butter when partially cooled.
- Remove from pans to cool completely.
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