Swedish Rye Bread
Description
This hearty Swedish rye bread is slightly sweet and light in texture, thanks to molasses, brown sugar, and bread flour.
Ingredients
•
1 1/2 cups milk
•
1 ounce compressed fresh yeast
•
1 1/2 cups warm water (110 degrees F/45 degrees C)
•
1 cup packed brown sugar
•
1/3 cup melted shortening
•
1/4 cup molasses
•
1 tablespoon salt
•
3 cups rye flour
•
6 cups bread flour
Directions
1
Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
2
While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3
Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
4
Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
5
Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
6
Preheat the oven to 375 degrees F (190 degrees C).
7
Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.