* Exported from MasterCook *
Bread, Swedish Rye
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads Ethnic
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1/4 oz active dry yeast
1 3/4 cups warm water -- (110 to 115F), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2 1/2 cups rye flour
3 3/4 cups all-purpose flour -- to 4-1/4C
2 tablespoons butter -- melted
In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses,
shortening, salt and remaining water; stir well. Add rye flour; beat
until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down.
Shape into four round loaves. Place on greased baking sheets. Cover
and let rise until doubled, about 45-60 minutes. Bake at 350F for
30-35 minutes or until golden brown. Brush with butter.
Prep: 25 min. + rising
Bake: 30 min.
Yield: 4 loaves (8 slices each).
Source:
"Originally published as Swedish Rye Bread in Country
December/January 1998, p51"
S(Internet Address):
"http://www.tasteofhome.com/recipes/swedish-rye-bread";
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Per Serving (excluding unknown items): 109 Calories; 2g Fat (15.0%
calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : You can make a meal of it with soup and a salad.