This 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!
- 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
- 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
|Amount Per Serving||%DV|
|Serving Size 922g|
|Recipe makes 4 servings|
|Calories from Fat 336||13%|
|Total Fat 38.5g||48%|
|Saturated Fat 5.85g||23%|
|Trans Fat 0.71g|
|Total Carbs 527.77g||141%|
|Dietary Fiber 23.7g||79%|