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Sweet Swedish Rye Bread

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Ingredients
  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)
  Salt 2 Teaspoon
  Rye flour 2 Cup (32 tbs)
  Caraway seeds/2 teaspoons pounded fennel / aniseeds 1 Teaspoon
  Sifted all purpose flour 4 Cup (64 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rye

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