Free Online Recipes
|

Sign Up login
 
 

Swedish Limp Rye Bread Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Swedish Limp Rye Bread

Category   Desserts - Breads
Sub Category   None

Ingredients
2 pkg. active dry yeast
1 1/2 cups warm water
1/4 cup molasses
1/3 cup sugar
2 tbsp shortening
2 1/2 cup rye bread
2 1/4- 2 3/4 cups flour
 

Instructions
Dissolve yeast in warm water. Stir in molasses, sugar, shortening, and rye flour. Beat in smooth. Stir in enough flour to make dough easy to handle. Let dough rest 10-15 minutes. Turn out on lightly floured surface and kneed until smooth and elastic. Place in greased bowl; cover. Let rise in warm place until double in size. Punch down dough and let rise 1 more time. Grease baking sheet. Punch doen dough and divide in half. Shape each half into a round slightly flat loaf. Place in opposite corners of baking sheet. Let rise 1 hour. Heat oven to 375 degrees. Bake until loaves sound hollow when tapped, 30-35 minutes. Cool on wire rack


Originally Submitted
1/21/2012





0 Out of 5 from 0 reviews

You can add this Swedish Limp Rye Bread recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.