Recipes August 2003 Neighbors SWEDISH RYE BREAD

SWEDISH RYE BREAD

SWEDISH RYE BREAD
SWEDISH RYE BREAD

SWEDISH RYE BREAD

Ingredients

1 package dry yeast
1/2 cup warm water
2 tablespoons lard or solid vegetable shortening
1/4 cup molasses
1/2 cup packed brown sugar
1 tablespoon salt
2 cups hot water
3 cups medium rye flour
3 cups all-purpose flour

Preparation

Dissolve yeast in warm water in a small bowl. In a large bowl, combine lard, molasses, sugar and salt; add hot water, stirring until sugar dissolves. Cool to lukewarm. Stir in yeast mixture. Gradually add rye flour and enough all-purpose flour to make a stiff dough, mixing well after each addition of flour. Turn dough onto a floured board and knead in most or all of remaining flour. Place in a greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1-2 hours. Divide dough in half and shape into two loaves. Place in two greased 9- x 5-inch loaf pans. Cover and let rise until doubled in bulk, about 30 minutes to 1 hour. Bake at 375 degrees for 45-60 minutes, or until done. (NOTE: To test for doneness, remove bread from oven and thump bottom of pans. If pan sounds hollow, the bread is done.)