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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Swedish Rye Bread (Carolyn's recipe) Recipe

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This recipe for Swedish Rye Bread (Carolyn's recipe) is from Good Eats, 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 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
Directions:
Directions:
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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