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Swedish Rye Bread Recipe

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This recipe for Swedish Rye Bread, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Stolpe
Added: Tuesday, September 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. yeast
1 T. sugar
1 c. warm water
1 c. brown sugar
1 qt. warm water
4 T. shortening
4 T. molasses
1 T. salt
pinch of baking soda
3 c. rye flour
1 tsp. anise seed
white flour to make firm dough

Directions:
Directions:
Combine yeast, sugar and water and let set until foamy. Add remaining ingredients and knead well. Let dough rise until double in size (about 1 1/2 hrs.). Punch dough down and let rise again for 30 minutes. Shape into loaves and let rise until doubled in size. Bake at 375 for 30-40 minutes.

Personal Notes:
Personal Notes:
Beings the Stolpe Family is Swedish, this is a popular recipe for them.

 

 

 

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