Swedish Rye-wheat Bread

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CATEGORY	CUISINE	TAG	YIELD
	Swedish	Rye	30	Servings

INGREDIENTS

1	T	Active dry yeast
2 1/4	c	Warm water
1/2	c	Margarine or butter, cut up
1/3	c	Sugar
1/4	c	Blackstrap molasses
2	t	Salt
2	c	Rye flour
2	c	Wheat flour
3	c	Bread flour, or more as
		needed
		Margarine or butter
		softened

INSTRUCTIONS

Pour water into a large mixer bowl. Add the 1/2 cup margarine or
butter, sugar, molasses, and salt. Add rye flour, wheat flour, and 1
cup of bread flour, and yeast. Knead with bread hook till combined,
then keep adding bread flour in small portions till the dough is of a
nonsticky consistency.  Knead with hook until you have dough that is
smooth and elastic (15-20  minutes total). Shape dough into a ball.
Place in a greased bowl,  turning once to grease surface of the dough.
Cover; let rise in a  warm place till double in size (1 1/4 to 1 1/2
hours).  Punch dough down. Turn dough out onto a lightly floured
surface.  Divide in thirds. Cover; let rest for 10 minutes. Shape 2 of
the  thirds into loaves and place in 2 greased 8x4x2-inch or 9x5.3-inch
loaf pans. Shape last third into dinner rolls and place in casserole
or baking pan. Cover and let rise in a warm place till nearly double
(40 to 50 minutes).  Bake in a 350 oven for 35 to 45 minutes or till
done. Remove from  pans. Brush tops of warm bread with a little
softened margarine or  butter, if desired. Cool on wire rack. Makes 2
loaves plus 8 large  dinner rolls.  Recipe by: Kay Osborne  Posted to
Bakery-Shoppe Digest V1 #250 by  "xstitch@som-uky.campus.mci.net"
<xstitch@som-uky.campus.mci.net> on  Sep 18, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 150 Calories From Fat: 57 Total Fat: 6.4g Cholesterol: 8.6mg Sodium: 182.1mg Potassium: 96.5mg Carbohydrates: 20.4g Fiber: <1g Sugar: 2.3g Protein: 2.7g