sdo@u1100a.UUCP (Scott Orshan) (05/16/84)
This might not be exactly what you're looking for, but it is a heavy, dark, sweet bread. It's called Swedish Rye. I've made it a bunch of times, both by hand, and by food processor. I got the recipe from a breadmaking class, but the instructor got it from Pillsbury. I'm assuming that the reader has a basic knowledge of bread making, so I'm just presenting the recipe, and not the techniques. This recipe makes two large loaves, and can be halved. Sewdish Rye Loaves Mix: 2.5 C. rye flour 2 pkgs. (tbsp.) yeast (I used the new fast rising stuff last time and it worked fine.) 1/3 C. packed brown sugar (I always use the Domino "brownulated" sugar - it's easy to handle) 1 tbsp salt Heat Together until very warm (120 - 130 F): 2 C. water 1/4 C. molasses 1/4 C. butter or margarine (half a stick) Add the above liquid to the flour and yeast mixture. Blend until moistened. Beat two minutes. Add: 3.5 - 4 C. flour (white, unbleached, or bread) Stir to form a sticky dough. Knead, and continue adding flour until dough is ready. (Smooth, pliable, and no longer sticky). [When I use the food processor, using half the recipe at a time, I just put the dry ingredients in the processor, including most of the flour, and add the warm liquid while the machine is running. I use much cooler liquid than recommended because the dough gets very hot in the processor.] Let rise until almost double in size (45 - 60 minutes). Punch down. Form into your favorite loaf shapes - I just divide it in half and make two round loaves on a cookie sheet. If you do this, cut a cross in the top of each loaf. Let rise again until almost double - 30 - 40 minutes. If desired, brush with beaten egg and water before baking. (This gives it a shiny crust.) Bake at 375 for 35 minutes until loaf sounds hollow when tapped. Remove immediately from pans. Cool. Can be frozen. Scott Orshan {ihnp4,pyuxww,abnjh,allegra}!u1100a!sdo