Wednesday, March 31, 2010

Swedish Rye Bread ***My Favorite***

1 ½ cups organic brown sugar
½ cup molasses
¼ cup butter
1 cup milk
3 tsp salt

2 TBS instant yeast
1 cup warm water

3 Cups cold water

3 cups Rye Berries, ground (about 5 cups rye flour)
8-9 cups white or wheat flour (or mix 5 cups wheat, 4 cups white)

Bring sugar, molasses, butter, milk, and salt to a rolling boil. While the sugar mixture is heating dissolve yeast in warm water. Add 3 cups cold water to hot sugar mixture. When sugar mixture is cool enough to touch add yeast mixture and begin adding rye flour. Mix well and let stand 10 minutes. Slowly add additional flour until you can handle dough without it feeling sticky. Allow dough to rest and rise for 30 minutes covered in a warm dry place. Punch down. Let it rise again for 20 minutes. Punch down and roll flat using rolling pin. Shape into loaves. Cut 1/4” slices diagonally across top surface of dough. Place in greased and dusted loaf pans. Bake at 350 degrees farenheit for 30-40 minutes.

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