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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Swedish Rye Bread Recipe

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This recipe for Swedish Rye Bread is from The Martinson Family 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:  
2 packages yeast
1 teaspoon sugar
3 cups warm water
1/3 cup molasses
1/3 cup honey
1/3 cup brown sugar
1 teaspoon salt
1/4 teaspoon each of caraway, anise, fennel
3 cups rye flour
1/4 cup melted shortening
6 cups white flour
Directions:
Directions:
Combine yeast, sugar and 1 cup warm water and let stand until the yeast is bubbly and dissolved. Mix in a separate bowl with wooden spoon (carved by Russ) 2 cups warm water, molasses, honey, brown sugar, salt, caraway, anise, fennel and rye flour. Beat mixture well. Add yeast mixture and melted shortening and the white flour. Knead well on floured board at least 10 minutes (dough will be sticky). Place in buttered bowl to rise, cover lightly with dish towel (at least one hour) until double in bulk. Punch down and allow to rise a second time (this step is optional - bread will be good if it rises only once) Punch down and shape into 3 medium loaves and let rise in lightly buttered pans until the dough is 1" over the top of pan - at least one hour. Bake at 350 for one hour - remove from pans and butter tops.
Personal Notes:
Personal Notes:
Especially good with homemade baked beans poured over a couple of slices.

 

 

 

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