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From: sdo@u1100a.UUCP (Scott Orshan)
Newsgroups: net.cooks
Subject: Re: Looking for Swedish Rye recipe
Message-ID: <672@u1100a.UUCP>
Date: Wed, 16-May-84 10:39:05 EDT
Article-I.D.: u1100a.672
Posted: Wed May 16 10:39:05 1984
Date-Received: Thu, 17-May-84 03:53:49 EDT
References: <1304@seismo.UUCP>
Organization: Bell Communications Research, Piscataway, NJ
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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