Email to Stella      

Yeast: Swedish Rye Bread

Source of Recipe

Violet Nelson


List of Ingredients

1 pkg. active dry yeast
1/4 cup warm water (105[degrees] to 115[degrees])
1/2 cup margarine or butter,
cut up
1/3 cup sugar
1/4 cup light-flavored molasses
2 tsp. salt
2 cups boiling water
2 cups rye flour
4 3/4 to 5 1/2 cups all-purpose flour
Margarine or butter, softened







Recipe

In a small bowl dissolve yeast in the warm water. Set aside.

Meanwhile, in a large mixing bowl place the 1/2 cup margarine or butter, sugar, molasses, and salt. Add the boiling water; stir till margarine or butter is melted. Add rye flour. Beat on low speed of an electric mixer till combined, then on medium speed for 3 minutes or till smooth. Gradually beat in yeast mixture till combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Cover and let rise in a warm place till nearly double (40 to 50 minutes).

Bake in a 350[degrees] oven for 35 to 45 minutes or till done. Remove from pans. Brush tops of warm loaves with a little softened margarine or butter. Cool on wire rack.


YIELD: 2 Loaves (24 Servings)

Nutrition facts per serving: 171 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 230 mg sodium, 29 g carbo., 2 g fiber, and 3 g pro. Daily Values: 5% vit. A, 0% Vit. C, 1% calcium, and 9% iron.