*  Exported from  MasterCook  *
 
                             Swedish Rye Bread
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Yeast Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          milk
    1      cup           water
      1/2  cup           brown sugar
      1/2  ounce         dry yeast  -- two packages
    6      cups          rye flour  -- approximate
    3      cups          white flour  -- approximate
      1/2  cup           granulated sugar
      1/2  cup           vegetable oil
      1/4  cup           dark molasses
    2      teaspoons     anise seed  -- crushed
    1      teaspoon      salt
 
 Scald the milk and combine it with the water and brown sugar in a very 
 large bowl.  (You need something that holds at least 4 or 5 quarts.) When 
 the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye 
 flour and 1 cup white flour to make a paste.
 
 Let the mixture rise in a warm place until it is light and foamy. This 
 usually takes about 30 minutes to an hour.  Check it frequently-it can 
 really make a mess if it rises enough to overflow the bowl.  (I'm sure 
 they could make a great horror movie about a gigantic blob of bread dough 
 that keeps getting bigger and bigger as it consumes everything in its 
 path....)
 
 Stir in the granulated sugar, oil, molasses, anise seed and salt, and 
 enough flour to make a stiff dough, using 2 parts rye to 1 part white. 
 Knead the dough for about 5 minutes, or until it is smooth and elastic, 
 adding more flour to keep it from sticking to your hands.
 
 Clean and grease the bowl.  Put the dough in the bowl, turning it to 
 grease all sides.  Cover the bowl loosely with a clean towel and let the 
 dough rise until it’s doubled in bulk.  Punch it down and let rise until 
 double again.
 
 Divide the dough into three loaves and put in greased pans.  (I usually 
 make round loaves and bake them on cookie sheets.)  Cover with the towel
 and let rise until double again.
 
 Bake for about 45 minutes at 350 deg. F.  Because of the high sugar 
 content, this bread can burn rather easily; watch it closely so it doesn't 
 get too dark.
 
 
                    
 
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