Sweet Rye Bread
This recipe is fashioned after a swedish rye with raisins, which I omitted. I found the molasses gave it a sweet dessert taste. I would play with this a bit more, perhaps with cranberry and cooked wild rice to give it texture.
- 1 Tbs active yeast
- 2½ warm water (110 to 115F, check temperature)
- ¾ cup brown sugar
- ½ cup molasses
- ¼ cup shortening
- 1 tsp salt
- 2 cups dark rye flour
- up to 8 cups all-purpose flour
Check the temperature of the water and proof the yeast to ensure it is alive. Add the sugar, molasses, shortening, salt and rye flour. Mix with 4 cups of all purpose and mix well. Add enough additional flour to create a soft, sticky dough. Turn onto a floured surface and knead about 6-8 minutes, until smooth and elastic.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour. Punch down; shape into three loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375F for 25-30 minutes. It should have a hollow sound when tapped. Cool on a wire wrack.
I thought it was quite delicious really, but very sweet.
