Swedish Rye Bread
(4 round loaves)
1 pkg. Active Dry Yeast
1¾ cups Warm Water (110-115 degrees)
¼ cup Brown Sugar, packed
¼ cup Molasses
2 tbsp. Shortening
2 tsp. Salt
2½ cups Rye Flour
3¾ cups All-Purpose Flour
2 tbsp. unsalted Butter, melted
In a large mixing, dissolve yeast in ¼ cup of warm water. Let this sit about 10 minutes. Now add sugar, molasses, shortening, salt and remaining water mixing well. Slowly beat in the rye flour until smooth. Add enough all-purpose flour to form a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (6-8 minutes). Place in a greased bowl turning once to coat all over. Cover and place in a warm area to let rise until doubled in size (1 ½ hours). Punch down the dough and divide into 4 equal pieces. Form these into round loaves and place on greased baking sheets (2 per sheet). Cover and place in a warm area to let rise until doubled in size (45-60 minutes). Place baking sheets in a pre-heated 350 degree oven for 30 to 35 minutes or until golden brown. Remove loaves to a wire rack, brush with melted butter and let cool.
Note: If you have a mixer with a dough hook, use it instead of the regular beaters.
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