"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Swedish Rye Bread Recipe

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

Contributor:  
Contributor:  
Naomi Jones
Added: Tuesday, May 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. Yeast
5 Cups Luke Warm Water
1 Cup Molasses
1 Tbsp. Salt
1 Tbsp. Lard
1/2 tsp. Anise Seed
4 Cups Rye Flour
6 Cups White Flour

Directions:
Directions:
Mix in large bowl and knead for 10 minutes. Put in greased bowl and let rise till double in bulk. Punch down, let rest 10 minutes & make into leaves. Let rise again. Bake 375 for 35 minutes.
Makes 4 - 1 1/2 lb. loaves.
A variation of this is to use 1/2 cup oil in place of the lard.

 

 

 

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