"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rye Bread Recipe

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

Contributor:  
Contributor:  

Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Milk, scalded & cooled
1/4 c. Molasses
6 T. Margarine
6 T. Sugar
2 pkg. Active Dry Yeast
5 c. White Flour
2 1/4 c. Rye Flour
3 tsp. Salt
1/2 c. Water, lukewarm

Directions:
Directions:
Scald milk; add shortening, sugar and molasses. Cool. Add yeast softened in water. Add sifted flour to make a sponge - about 5 cups. Beat well.
Place in warm place until bubbly. Add rye flour and salt. Stir well. Add enough flour to make a stiff dough. Turn out on a floured board and knead dough about 10 minutes. Place in greased bowl and let rise until double (1 1/2 - 2 hr.). Punch down and divide into 3 or 4 loaves and place in loaf pans.
Let rise again for about 1 hour. Bake at 400 for 20 minutes. Remove from oven and brush tops with butter.

Personal Notes:
Personal Notes:
This recipe came from the Sandberg family. It is truly Swedish rye bread without the caraway seed.

 

 

 

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