"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Swedish Rye Bread Recipe

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This recipe for Swedish Rye Bread, by , is from Lemons' Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Abby Person
Added: Saturday, January 12, 2008


1/2 c. brown sugar
1/4 c. white sugar
1 c. Brier Rabbit molasses - mild
2 Tbsp. lard
1 Tbsp. salt
3 c. hot water - boiling
1 c. cool water
4 c. rye flour
2 envelopes yeast
1/2 c. warm water
1/2 tsp. sugar
White flour

Mix sugars, molasses, lard, and salt. Pour hot water over . Add 1 cup cool water. Add 4 cups rye flour, and beat well. Dissolve 2 envelopes yeast with 1/2 cup warm water and 1/2 tsp sugar. Add to mixture.
Add white flour until not sticky. Knead 5-10 minutes rise double, push down, rise again. Put in pans, let rise.

Bake at 350 for 30-45 minutes

Number Of Servings:
Number Of Servings:
4-5 loaves




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