Swedish Rye Bread - cooking recipe

Ingredients
    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
    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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