MOM’S SWEDISH RYE BREAD
MOM'S SWEDISH RYE BREAD
Serves: 5 or 6 medium sized loaves
Ingredients
SPONGE MIXTURE:
- 2 packages granulated yeast
- 1-1/2 cup lukewarm water
- ½ tsp. salt
- 1 tsp. sugar
- 2 cups flour
BREAD MIXTURE:
- 2 c. hot tap water
- 1 tsp. salt
- ¾ c. shortening
- ¾ c. molasses (do not use sorghum)
- 1 c. brown sugar
- 1 c. white granulated sugar
- 2 Tbsp. anise seeds simmered
- ½ c. water
- 2 c. med. rye flour
- 11-12 c. white all-purpose flour
- Additional shortening for loaves and pans
- Butter
Instructions
- SPONGE MIXTURE:
- Use a 4 quart bowl. Dissolve yeast in ½ cup lukewarm water. Take 1 cup lukewarm water to which add ½ teaspoon salt and 1 teaspoon sugar. Mix and add to yeast mixture. Add 2 cups white all-purpose flour and mix well with fork. Let stand in warm place while making the Bread Mixture below. This sponge will get bubbly and double in volume in about 30 minutes.
- BREAD MIXTURE:
- Simmer anise seeds in ½ c. water for 5 minutes to make a seed/liquid mix. Use a large 8 quart bowl or kettle. Combine following in order: hot water, salt, shortening, molasses, brown sugar, white sugar, anise seeds & liquid, rye flour, and 2 cups of white flour. Mix with large spoon or mixer until all ingredients are blended.
- Add the Sponge Mixture and mix well. Add additional white all-purpose flour (about 9 to 10 cups) in small portions, mixing well and kneading as dough thickens. Correct amount of flour has been added when dough does not stick to your hands. Knead well.
- Cover dough with light coating of shortening and let rise in warm place until about double in volume. Will take about 3 hours, makes into 5 or 6 medium sized loaves. Place in bread pans (8½ x 4½ x 2½ inches) which have been greased with shortening. Let rise in warm place until about doubled, takes about 3 hours. Preheat oven to 375 degrees. Bake at 375 degrees for 10 minutes, then turn down to 325 degrees and bake for additional 20 minutes in center of oven. Remove baked loaves from pan and place on towel. Coat the entire loaf with soft or melted butter while warm to keep crust soft. Cool before cutting.
- This bread can be served with a meal, as snack sandwiches, or toasted. For variety, ½ cup candied peel may be added before making into loaves.
Notes
Alice Larson
3.5.3226