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 The Swedish Flag |
Add a photoThis recipe came over from Sweden with my Grandmother Marie. It's a sweet rye bread with a wonderful texture. Passed down to each of 11 surviving children, it's a staple at every family gathering and excellent for toasting , sandwiches, or just plain.Enjoy!
Ingredients
- 4 C. water
- 1/4 C. Dark Molasses[ I use blackstrap]
- 1 C. Brown Sugar
- 2 tsp. sea salt
- 2 T. Anise seed [ I use up to 4 T.]
- 2 T. Shortening
- 2 packs, cakes, or tablespoons Yeast
- 7 C. Unbleached Bread Flour
- 4 C. Rye flour
Directions
- Bring water,molasses,brown sugar,salt,anise seed. and shortening to boil in pot on stove. Boil 3 minutes.
- Let sit to cool for yeast.When lukewarm, add yeast and follow package directions for softening.
- Stir in the 7 C. unbleached flour and cover with a damp towel to rise in warm spot for one and a half hours.
- Stir in most of the 4 C. rye flour, leaving some for kneading in.Place in greasved bowl and cover to rise 2 hours.
- Punch down, knead lightly, and divide into 4 pieces, let rest 15 minutes.
- Shape 4 loaves into greased loaf pans, let rise, covered, until doubled in size.
- Bake at 375 for 35-45 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 922g | |
| Recipe makes 4 servings | |
| Calories 2651 | |
| Calories from Fat 336 | 13% |
| Total Fat 38.5g | 48% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.71g | |
| Cholesterol 5mg | 2% |
| Sodium 2925mg | 122% |
| Potassium 1198mg | 34% |
| Total Carbs 527.77g | 141% |
| Dietary Fiber 23.7g | 79% |
| Sugars 66.85g | 45% |
| Protein 50.08g | 80% |
