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Swedish rye bread

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Ingredients/Components

sugar - 1 tsp
packed brown sugar - 1/4 c
salt - 1 Tbsp
water - 3/4 c
buttermilk - 2 c
baking powder - 1/4 tsp
shortening - 1/4 c
warm water - 1/2 c
dark molasses - 1/4 c
anise seed - 1 tsp
medium rye flour - 2 c
cake or envelope dry yeast - 1 item

How to make swedish rye bread:

Mix yeast, water and sugar and let stand for a few minutes. In saucepan, bring to boil molasses, water, sugar, shortening, salt and anise seed. Place buttermilk and soda in large mixing bowl. Add partially cooled molasses mixture and yeast mixture. Stir in rye flour. Add white flour and knead until dough is not sticky.

Grease top and bottom of dough with shortening. Cover with clean cloth and set in warm place to rise. Let rise until doubled in bulk (about 2 hours). Punch down and let rise again (about 1 hour). Form into loaves. Place in greased loaf pans and let rise one hour. Bake one hour at 375°. Makes 3 loaves.

Recipe categories: Breads, Breakfast, Swedish.

Rating:

3.3

Average rating: 3.3, total votes: 6

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