Swedish Rye Bread

* Exported from MasterCook *

Swedish Rye Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Yeast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk
1 cup water
1/2 cup brown sugar
1/2 ounce dry yeast -- two packages
6 cups rye flour -- approximate
3 cups white flour -- approximate
1/2 cup granulated sugar
1/2 cup vegetable oil
1/4 cup dark molasses
2 teaspoons anise seed -- crushed
1 teaspoon salt

Scald the milk and combine it with the water and brown sugar in a very
large bowl. (You need something that holds at least 4 or 5 quarts.) When
the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye
flour and 1 cup white flour to make a paste.

Let the mixture rise in a warm place until it is light and foamy. This
usually takes about 30 minutes to an hour. Check it frequently-it can
really make a mess if it rises enough to overflow the bowl. (I'm sure
they could make a great horror movie about a gigantic blob of bread dough
that keeps getting bigger and bigger as it consumes everything in its
path....)

Stir in the granulated sugar, oil, molasses, anise seed and salt, and
enough flour to make a stiff dough, using 2 parts rye to 1 part white.
Knead the dough for about 5 minutes, or until it is smooth and elastic,
adding more flour to keep it from sticking to your hands.

Clean and grease the bowl. Put the dough in the bowl, turning it to
grease all sides. Cover the bowl loosely with a clean towel and let the
dough rise until it's doubled in bulk. Punch it down and let rise until
double again.

Divide the dough into three loaves and put in greased pans. (I usually
make round loaves and bake them on cookie sheets.) Cover with the towel
and let rise until double again.

Bake for about 45 minutes at 350 deg. F. Because of the high sugar
content, this bread can burn rather easily; watch it closely so it doesn't
get too dark.




- - - - - - - - - - - - - - - - - -