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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Swedish Rye Bread Recipe

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This recipe for Swedish Rye Bread is from Mary Beth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C water
1 Cup brown sugar
2 Tbs Caraway Seed
2 Tsp Fennel Seed
2 Tbs butter
2 Tsp grated orange peel
1 envelope yeast
6 Cups white flour
4 Cups rye flour
2 Tsp salt
Directions:
Directions:
Boil water, sugar, caraway, fennel butter and orange rind for 3 min. Cool to lukewarm. Dissolve yeast in warm water and 1/2 tsp sugar. Let rise about 15-20 min. until foamy. Add to above mixture and stir well. Add enough white flour to make a soft dough. Place in buttered bowl and let rise until double in bulk (1 1/2 hr). Punch down, knead in rye flour and salt to make a stiff dough. Let rise until doubled in bulk (about 2 hrs). Punch down and knead very well for at least 10 min. Shape into 2-3 loaves and place in greased loaf pans. Let rise until doubled. Bake for about one hour or until done. (When done, tapped bread will sound hollow).
Personal Notes:
Personal Notes:
This was a recipe Mom found in Colonial Homes Magazine.

 

 

 

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