Swedish Rye Bread - cooking recipe
Ingredients
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3 c. milk, scalded
8 Tbsp. shortening (let melt)
2 c. cold water
2 tsp. salt
5 c. rye flour
2 c. molasses
2 sq. yeast, softened in 1/2 c. water
Preparation
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Scald milk.
Add shortening (let melt).
Add cold water, salt, rye flour, molasses and yeast softened in water.
Beat with mixer until smooth.
Cover and let rise 2 hours.
Add 10 cups white flour.
Knead until smooth.
You may have to add more white flour. Let rise 2 hours.
Knead again and make into loaves.
Let rise 1 hour.
Bake at 350\u00b0 for 1 hour.
Makes 6 loaves.
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