Swedish Rye BreadFrom dariana 9 years ago
- 1 package active dry yeast shopping list
- 1/4 cup warm water (105 degree F to 115 degree F) shopping list
- 1/2 cup butter, cut up shopping list
- 1/3 cup sugar shopping list
- 1/4 cup light-flavored molasses shopping list
- 2 teaspoons salt shopping list
- 2 cups boiling water shopping list
- 2 cups rye flour shopping list
- butter, softened shopping list
- 4-3/4 to 5-1/2 cups all-purpose flour shopping list
How to make it
- In a small bowl dissolve yeast in the warm water. Set aside.
- Meanwhile, in a large mixing bowl place the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour. Beat with an electric mixer on low speed until combined, then on medium speed about 3 minutes or until smooth. Gradually beat in yeast mixture until combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours).
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Cover and let rise in a warm place until nearly double (40 to 50 minutes).
- Bake in a 350 degree F oven for 35 to 45 minutes or until done. Remove from pans. Brush tops of warm loaves with a little softened butter. Cool on wire rack. Makes 2 loaves.
People Who Like This Dish 16
The Cookdariana IL
The Rating3 people
Very nice loaf. The taste of molasses does come through nicely.
See Swedish Rye Bread for further flauntings.
3/5/13pointsevenout in Athens loved it
What a great bread recipe! It's going to get made today in Chiang Rai, Thailand! Thanks for sharing the recipe - Blessings - William and Cindy Hayneswmhaynes in Simpsonville loved it
Great recipe! I have made it twice now. I have to make my own version of molasses using brown sugar and maple syrup since we cannot get molasses here. The whole family loves it. Also used it to make croutons. Thanks! Cindywmhaynes in Simpsonville loved it