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Swedish Rye Bread Recipe

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

Helen Brann
Added: Sunday, December 2, 2007


2 cups boiling water
1/4 cup quick oatmeal
1/3 cup brown sugar
1 Tablespoon salt
1/4 cup shortening
1/4 cup dark molasses
1 package yeast
2 cups white flour
3 cups rye flour
1 1/3 - 1 1/2 cups white flour

Pour boiling water over oatmeal, brown sugar, salt, shortening
and molasses. Cool to lukewarm. Put yeast into cooled
mixture; stir until dissolved. Add 2 cups flour and
beat hard for 2 minutes. Mix in rye flour and remaining white
flour using just enough white flour to make a soft dough. Let
rest 10 minutes, then knead until smooth. Let rise until
double. Shape into 2 loaves. Let rise again and bake at 375
oven for 45 minutes.




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