Swedish Rye Bread

Name: Swedish Rye Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-3/4 cups warm water (110° to 115°), divided; 1/4 cup packed brown sugar; 1/4 cup molasses; 2 tablespoons shortening; 2 teaspoons salt; 2-1/2 cups rye flour; 3-3/4 to 4-1/4 cups all-purpose flour; 2 tablespoons butter, melted

9 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

Directions

1

In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
3

Shape into four round loaves. Place on greased
4

. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter.