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Swedish Rye Bread | ||||||||||
Course : Breads Source: Elizabeth Powell Serves: 24 |
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Ingredients:
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Preparation / Directions:1. Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with corn oil, sugar, molasses, and salt. Add dissolved yeast and mix well.
2. Stir in rye and white flours. Turn out on well-floured surface. Cover and let rest 10 minutes. Knead until dough is smooth and satiny around 10 minutes. Place in lightly greased bowl. Cover and let rise in warm place until double about 1-1/2 to 2 hours. Punch down, cover and let rise until almost double, about 30 minutes. 3. Turn out on lightly floured surface and divide in two equal parts; form into balls. Cover and let rest 15 minutes. 4. Shape into two round loaves, place on greased baking sheets, cover, and let rise until almost double, about 1 hour. Brush loaves with slightly beaten egg. 5.Bake at 350 degrees for 40 minutes. Remove to racks to cool. Baking Time: 0:40 | ||||||||||
Nutritional Information:Per serving: 173 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g Protein; 33g Carbohydrate; 8mg Cholesterol; 96mg Sodium | ||||||||||