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Rye Bread Recipe

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This recipe for Rye Bread is from Carol's Country 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:  
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 400º 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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