free shipping @ $49 • covid-19 • Store Pickup

Continue Shopping
Your cart is currently empty.

Recipes

Swedish Rye Bread

Swedish Rye Bread

This recipe is courtesy of The Junior League of Chicago. It comes from their cookbook, Celebrate Chicago! A Taste of Our Town.

Yield: 24 servings

Ingredients

  • 2 cakes yeast
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 1-1/2 cups all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 5 tablespoons melted margarine
  • 3 cups rye flour
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 tablespoons dark corn syrup
  • 1/2 cup molasses
  • 3-1/2 cups all-purpose flour

Preparation Instructions:

Dissolve yeast in 1 cup lukewarm water in medium bowl. Add 1 teaspoon sugar and 1-1/2 cups all-purpose flour. Set aside.
Scald milk in saucepan. Stir in 1 cup water and margarine. Set aside.
Combine rye flour, 1 cup all-purpose flour, brown sugar, 1/4 cup sugar, salt, anise seeds, caraway seeds, molasses and corn syrup in lage bowl; mix well. Stir in milk mixture. Add yeast mixture, mixing well until soft dough forms.
Sift 3-1/2 cups all-purpase flour onto a board. Place dough on the board. Knead and fold dough to incorporate all the flour. Place in large greased bowl. Cover and let rise in a warm place for 2 hours or until doubled in bulk. Punch dough down and shape into 6 small loaves. Place in nonstick loaf pans. Let rise for 30 to 60 minutes or until 1 inch above rim of pans.
Bake at 350 degrees for 45 minutes or until loaves test done. Remove to a wire rack to cool.

Rating:

Spices

Spices Featured in this Recipe

Anise Seeds

$6.49

Jar, 1/2 Cup, 2.4 oz.

Caraway Seeds

$4.99

Jar, 1/2 Cup, 2.3 oz.

Follow Us on Instagram @thespicehouse