Sweet Swedish Rye Bread
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk/Water||2 Cup (32 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Caraway seeds/2 teaspoons pounded fennel / aniseeds||1 Teaspoon|
|Sifted all purpose flour||4 Cup (64 tbs)|
Sprinkle dry yeast or crumble cake yeast into warm water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm water (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Scald milk; add butter, molasses, brown sugar, salt, and rye flour.
Beat until smooth; when lukewarm, add caraway seeds and yeast.
Add flour gradually to make a stiff dough.
Knead until smooth and elastic to the touch, about 8 to 10 minutes.
Cover, and let rise in a warm place until almost double in bulk.
Toss on lightly floured board and divide into 2 equal parts.
Form each into a flat round loaf.
Cut out a small hole in the center.
Place on buttered cookie sheet, prick with fork, cover, and let rise until light.
Bake in preheated moderate oven (375°F.) for 35 minutes.
Brush with warm water when half done and again when bread is taken from the oven.