Swedish Rye Bread 5 Recipe

  • 1 package dry yeast
  • 1/2 cup warm water
  • 2 cups Sifted Rye Flour
  • 3/4 cup Dark Molasses
  • 1/2 cup shortening
  • 2 tablespoons salt
  • 2 cups boiling water
  • 6 cups white flour
Mix yeast in warm water and set aside. Combine the rye flour, molasses, shortening and salt. Add boiling water and blend well. Cool to lukewarm and add yeast mix. Gradually add the flour to make a soft dough. Cover and let rest for 10 minutes on a bread board. Knead and place the dough in a bowl and let it rise until double (about 2 hours). Punch down the dough and let it rise again, for about 30 minutes. Divide the dough into 3 parts and let it rest for 3 minutes. Shape it into 3 round loaves and let them rise again until double (about 1 hour). Brush the loaves with egg whites and bake at 350° for 35 to 45 minutes.

This bread is great for ham or turkey sandwiches or Reubens. It is a firm dark bread.

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