"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Swedish Rye Bread Recipe

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

Contributor:  
Contributor:  
Dorothy Siegel
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cake yeast
4 cups warm water
1/4 cup sugar
2/3 cup dark molasses
3-1/2 tablespoon salt
1/3 cup sugar
1-2/3 cup pure rye flour

Directions:
Directions:
Dissolve yeast in warm water which has been placed in large bowl. Add 1/4 cup sugar and enough white flour to make a soft sponge. Cover. Put in warm place and let rise until double. Add molasses, salt, 1/3 cup sugar, stirring until all ingredients are blended. Stir in the rye flour, then add several cups white flour, enough to make dough stiff enough to knead. Turn out on floured board and knead until dough is smooth. Replace in bowl, cover and let rise 1 hour. Knead again and form into 4 loaves. Cover the loaves and put in warm place to rise again until double in bulk. Bake in moderate oven 325-350 for 50-60 minutes. Brush with melted butter after removing from pan.

 

 

 

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