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Norwegian Rye Bread (Mors Grovbrod -Mother's Brown Bread) Recipe

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This recipe for Norwegian Rye Bread (Mors Grovbrod -Mother's Brown Bread), by , is from Mathsen Kids and Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sonja Kvamme

Category:
Category:

Ingredients:  
Ingredients:  
1 package Yeast
1/2 cup warm water
2 cups rye flour
3/4 cup dark molasses
1/3 cup Crisco
2 teaspoons salt
2 cups boiling water
6-6 1/2 cups bread flour (King Arthur's)

Directions:
Directions:
1. Soften the yeast in the 1/2 cup warm water.
2. Combine the rye, molasses, Crisco and salt.
3. Gradually add the 2 cups of very hot water and blend well. Cool until just warm.
4. Add the yeast and BEAT.
5. Add the flour to make a soft dough. Cover and let rest for 10 minutes. Then knead for 5-10 minutes. As kneading, add just enough flour to sell allow the dough to roll off your hand on each side when placed in the palm of your hand. Don't add to much flour!!
6. Let rise 1.5-2 hours, covered. Punch down. Divide into 3 pieces and shape into round loaves. Let rise, covered, for up to 1 hour until doubled in size.
7. Bake at 350 for about 25 minutes - or when tapped, the loaf sounds hollow and keeps shape.

Number Of Servings:
Number Of Servings:
3 loaves
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Gramma Becky's famous brown bread. It too has Norwegian roots. We can't do without it on Thanksgiving and Christmas.I highly recommend using King Arthur's bread flour - it makes a huge difference.

 

 

 

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