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Great Aunt Edna’s Swedish Rye Bread
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Description
This is a moderately sweet rye bread that I consider more of a breakfast bread. Fantastic with red current jelly!
Ingredients
- 1 package Dry Yeast, 0.75 Ounce Packet
- ¼ cups Warm Water
- 1 Tablespoon Sugar
- 2 cups Hot Water
- ⅓ cups Butter (or Shortening Of Choice)
- ¾ cups Molasses
- ½ cups Brown Sugar
- 2 cups Rye Flour
- 4 cups Flour (all-purpose Or Whole Wheat Pastry)
Preparation
**Note that this bread rises twice**
Dissolve yeast in the 1/4 cup of warm water and 1 tablespoon sugar. Let stand until yeast is activated (foamy).
In a separate bowl add the 2 cups of hot water, butter, molasses and brown sugar. Allow the butter to soften (melt) then mix well. Add the yeast mixture. Then mix in the flours (rye and all-purpose). If using a stand mixer knead until a somewhat stiff dough is formed. If kneading by hand, mix in the bowl until unable to go further, then turn out onto floured board. Add additional flour as needed when kneading.
Place in a greased bowl allow to rise until doubled in size. Punch down, knead and allow to rise again. After 2nd rise form into loaves and put into 2 greased loaf pans.
Bake at 375 for 45 minutes makes 2 good sized loaves.
Note:
I often end up with a more sticky dough when I use my stand mixer. If this happens I turn it out and knead by hand.
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Carolyn on 2.6.2021
I haven’t made this recipe, but rather I used it for instruction. I have my grandmother’s rye bread recipe, but no directions. Her is very very similar to yours. So, following your directions, I did manage after a couple trials to turn out a loaf that is about as close as I think I’m going to get to hers.
Grandma’s bread was a sweet rye like yours, molasses and brown sugar, very similar amounts. But hers was much more dense than what I got following your directions, the dough was way too sticky to knead properly, and the load baked up well but very tender and almost a cake like texture. Very good, but not what I was looking for. Doing a little more research, I decided to try it with literally no kneading. Just mixed it very well in the bowl, turned it into an oiled bowl to rise, then punched it down, panned it till sufficiently risen again, then baked it. Came out about perfect! Now I’m going to try your recipe too. Thanks for the help!