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Swedish Rye Bread (Carolyn's recipe) Recipe

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



4 packages rapid rise yeast
2 3/4 C milk (divided)
2 T sugar
1/4 C butter
2 T salt
1/2 C sugar                                            
1 C Gramma's light molasses
2 1/2 C lukewarm water
3 C slightly heaped medium rye organic flour
10-12 C white stone ground flour
Soft butter to butter tops of loaves

Dissolve yeast in 3/4 C warm milk that has been mixed with 2 T sugar - Let stand 20 mins.

Mix butter, salt, sugar. Pour 2 C scalded milk over and mix well. Add molasses and 2 1/2 C lukewarm water.

When above mixture has cooled so it's not too hot, mix in the yeast and then add 3 C slightly heaped medium rye organic flour, mixing well.

Add 10-12 C white stone ground flour to above.  Mix well with heavy spoon or dough hook.  Flour a surface and knead dough for 10 mins. Cover with cloth and let rise for 1 1/2 hours in a warm place free from drafts.

Punch dough down & knead again.

Grease pans with Pam, fill half full with dough, then allow to rise again covered with towel for 30 minutes. (After 15 minutes, rotate pans & place back ones in front.)

Butter tops before baking.

Bake in oven 50-60 mins. at 350 degrees.

Personal Notes:
Personal Notes:
This was our dear friend Carolyn Swanson's mother's recipe. Carolyn, our favorite rye bread maker, gave Andee and Linda a good lesson on Swedish rye bread making. Andee uses the video she took of the lesson as her guide when she makes bread.




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