AUNT ANNA’S SWEDISH RYE BREAD
AUNT ANNA'S SWEDISH RYE BREAD
Serves: makes 5-6 medium size loaves.
Ingredients
- ¾ c. brown sugar
- 1 tsp. salt
- ½ c. vegetable oil
- ¾ c. dark molasses (not sorghum)
- 4-5 tsp. of anise
- ½ c. water
- 2-1/2 cups hot tap water
- ¼ tsp. sugar
- ⅓ c. warm water
- 2 pkgs. dry yeast
- 2 c. rye flour
- 9 c. all-purpose flour
- Crisco
- Butter
Instructions
- Mix together the brown sugar, salt, vegetable oil, and molasses in a large bowl. Boil 4-5 teaspoons of anise seed in ½ cup water for a few minutes. Strain this liquid and add enough hot tap water to make 3 cups total liquid and stir into mixture above. Seeds may be added if you like them in the bread.
- Put ¼ teaspoon sugar into a cup and add ⅓ cup warm water and stir. Then add 2 packages dry yeast gradually to water and stir until dissolved. Let stand until cup fills up.
- To first mixture, add 2 cups pure rye flour and 2 cup all-purpose flour. Then add yeast mixture and 7 cups additional all-purpose flour gradually. Knead for 10 minutes, greasing pan and hands with Crisco when necessary rather than adding more flour.
- Cover bowl with light plastic and let rise until double and leaves ½ inch hole when finger is pressed into dough. Punch down and let rise again for 10-15 minutes, while covered.
- Divide into loaves on board that is greased with Crisco. Roll until smooth and place into two large or three small bread pans. Let rise until double while covered. Bake at 350 degrees for 35-40 minutes until loaf sounds hollow when tapped on the bottom. Rub with butter while hot to keep crust soft.
Notes
This Rye Bread has less sugar and is less sweet than mom's. Muriel Larson Forsberg
3.5.3226