swedish rye bread
My Aunt Opal got this recipe from Lucy Wood from Waynesburg, PA while she and my Uncle Joe were serving the Throckmorton Methodist Church, back in the early seventies.
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prep time
2 Hr
cook time
30 Min
method
Bake
yield
serving(s)
Ingredients
- 5 cups warm water
- 1 large cake of yeast
- 1/3 cup sugar
- 3 tablespoons shortening
- 3/4 cup dark molasses
- 2 tablespoons salt
- 2 eggs
- 5 cups rye flour
- 11 cups white flour (10 to 13 actually)
How To Make swedish rye bread
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Step 1Start with hot water. Add the shortening and let it melt.
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Step 2Add molasses, sugar and salt. Let the water cool down to a safe temperature for the yeast and add yeast and eggs.
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Step 3Stir in the rye flour and half of the white flour. Add white flour until the dough is stiff enough to turn out to knead. Knead in enough additional white flour to make an elastic dough. Alow to rise once and punch down and let it rise again.
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Step 4form into loaves and let it rise again.
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Step 5bake at 350 for 30 to 50 minutes (depending on the size of your loaves)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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