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)
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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