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Swedish Rye Bread

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Swedish Rye Bread is a great bread of Swedish origin. Anyway, Swedish Rye Bread is very easy as well as healthy.Eat to your fill!
  Milk 480 Milliliter, scalded and cooled
  Salt 2 Teaspoon (10 Milliliters)
  Caraway seeds 30 Milliliter (2 Tablespoons)
  Maple syrup 60 Milliliter (1/4 Cup)
  Molasses 30 Milliliter (2 Tablespoons)
  Active dry yeast 1 Tablespoon, dissolved in 1/4 cup warm water (1 Package)
  Warm water 60 Milliliter (1/4 Cup)
  Rye flour 480 Milliliter (2 Cups)
  Oil/Melted shortening 45 Milliliter, melted (3 Tablespoons)
  White flour 960 Milliliter (4 Cups)

Combine milk, salt, caraway, maple syrup and molasses in mixing bowl.
Add yeast (dissolved in water) and the rye flour.
Beat until smooth, about 75 strokes.
Cover, let stand until bubbly and foamy, 1-2 hours or overnight.
Stir down; add oil.
Gradually work in white flour until a stiff dough is formed.
Knead thoroughly until smooth.
Let rise until doubled in bulk.
Punch down, let rise again until doubled.
Bake at 375°F (190°C) about 35-40 minutes, until loaf sounds hollow when tapped.
Remove from pans and cool on rack.

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