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
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