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Cook'n with Betty Crocker 
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Swedish Rye Bread |
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Serves: 12 Print this Recipe2 1/4 cups water lukewarm 2 cups rye flour 1 package yeast dry 1/4 cup sugar 1/2 cup molasses dark 1 1/2 teaspoons salt 1/4 cup lard or solid vegetable shortening, melted 1 teaspoon caraway seeds 4 to 5 cups flour white all-purpose Butter or margarine, melted Stir 2 cups lukewarm water into rye flour; add yeast softened in 1/4 cup lukewarm water. Mix well. Add sugar, dark molasses, salt, melted fat and caraway seeds. Add the white flour, kneading it in. Let rise to double in bulk. Punch down and make into loaves (should make 2 to 3 loaves). Put into greased pans and let rise again. Bake in 350° oven for 45 minutes to 1 hour. Remove from oven and brush tops of loaves with melted butter or margarine. Turn out on cake rack to cool. Swedish Rye Bread comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cinnamon Biscuits Coffee Cake Cream Cheese Biscuits Herb Bread Pastel De Elote - Corn Pie Raspberry Biscuits Refrigerator Rolls Sesame Toast Swedish Pancakes Swedish Rye Bread |
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