Grandmother Minnie Emerick's Swedish Rye Bread Recipe
- 1/4 c. brown sugar
- 1 teaspoon salt
- 1 1/2 c. boiling water
- 2 1/2 c. rye flour
- 2 tbsp. grated orange peel
- 3 1/2 to 4 c. sifted all-purpose flour
- 1/4 c. light molasses
- 2 tbsp. shortening
- 1 pkg. dry yeast
- 1/4 c. hot water
- Mix brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir till sugar is dissolved.
- Cold to lukewarm.
- Sprinkle yeast on 1/4 c. hot water; stir to dissolve.
- Sift rye flour before mixing into sugar- molasses mix.
- Be sure to beat well.
- Add in yeast and orange peel.
- Beat good till smooth.
- Fold in sufficient all-purpose flour so dough can be handled by hand.
- Knead till elastic and smooth.
- This takes about 10 min.
- Place in greased bowl, cover and let rise about 1 1/2 to 2 hrs till dough is double in bulk.
- Punch down and divide into two balls.
- Cover and let rest a few min.
- Put in pans and let rise in hot place till almost double.
- This takes about 1 1/2 to 2 hrs.
- Bake in moderate oven (375 degrees) for 30 min.
- Cover with foil paper the last 15 min if loaves are browning too fast.
- Brush with butter while hot if you want soft crust.
brown sugar, salt, boiling water, rye flour, flour, light molasses, shortening, yeast, hot water
Taken from cookeatshare.com/recipes/grandmother-minnie-emerick-s-swedish-rye-bread-43440 (may not work)