Original Swedish Rye Bread
|Yeast||1⁄2 Ounce (2 Packages)|
|Milk||3 Cup (48 tbs), scalded and cooled|
|White flour||10 Cup (160 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Shortening||2 Tablespoon (Heaping)|
|Warm water||3⁄4 Cup (12 tbs)|
|Orange||1 , rind grated|
Scald milk; cool to lukewarm.
Grate the orange peel.
Stir lukewarm milk, yeast, water, sugar, molasses, brown sugar, orange peel, salt, melted and cooled shortening and rye flour together.
Add 8 to 10 cups all-purpose flour.
Knead 5 minutes.
Place in greased bowl; turn over once.
Cover and let rise in warm place until doubled, about 1 hour.
Grease & flour 7" x 4" bread pans; divide dough into 4 pieces, kneading each piece 1 minute.
Place in pans and let rise 1 hour.
Bake in 350 degree oven 1 hour.
Especially good toasted with butter, sliced cheese and fresh, hot coffee.