Swedish Rye Bread I Best Dishes

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Monday, June 25, 2012

Swedish Rye Bread I

"This is brilliant bread, so exact it melts in your mouth!"

Ingredients :

1 1/2 (zero.6 ounce) cakes compressed clean yeast
1 1/2 cups warm water
1 half cups warm milk
1 tablespoon salt
6 cups bread flour
1/4 cup molasses
1 cup packed brown sugar
1/three cup melted shortening
three cups rye flour

Instructions :

Prep :	Cook : 36M	Ready in :

Dissolve yeast in heat water.
Scald milk. Transfer milk to a big bowl, and upload salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a moist towel, and allow to upward thrust until double in bulk in a warm area.
Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not persist with the board. Allow to rest for 5 mins. Divide into 3 equal portions, and form into loaves. Place in greased nine x 5 inch bread pans. Let rise until double in bulk.
Bake at 375 tiers F (a hundred ninety levels C) for 35 to forty mins.

Notes :

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