Great Grandma Amys Swedish Rye Bread Recipes

Steps:

• 1. Ground down your Swedish mix and place in an air tight container. (you will have extra)
• 2. Follow instructions for your bread machine, mine says to put all liquids in first then add dry ingredient's.
• 3. Place warm water in the bottom along with the molasses. then add flours, salt in one corner and butter in the other, brown sugar in the other. I sprinkle my Swedish mix and milk in the center before making my dwell for my yeast.
• 4. Set bread machine to your desired settings, and let the machine do its job and you will have a perfect loaf of bread :)
• 5. I pray your family enjoys my great grandmothers recipe that I have grown up on and love so dearly. This makes such a savory loaf of bread and tastes amazing with jams and honey too ! Enjoy!!

Steps:

• In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.

Steps:

• Put warm water into glass measuring (1) cup and check temperature with thermometer.
• Sprinkle yeast into warm water and let stand.
• In another glass measuring cup (2 cup) place water and Crisco.
• Microwave to hot, to melt fat.
• In a large bowl, combine sugar, molasses, and salt.
• Pour the Crisco water into bowl. (I usually pour it into, over the bowl, the 1/4 measuring cup I had the sugar, then the molasses inches To get all of the goodies into the bowl!).
• Stir until sugar dissolves.
• Cool to lukewarm (85°F It will probably cool to that as you dissolve the sugar, you just don't want to kill the yeast with too high a temp.).
• Stir in rye flour and beat well. (I use my electric hand mixer).
• Add yeast and caraway seed, and mix well.
• Stir in enough regular flour to make a soft dough.
• Cover with clean towel and let rest for 10 minutes.
• Generously sprinkle kneading surface with flour.
• Knead for 10 minutes.
• Place dough in lightly greased bowl and turn to coat all surfaces.
• Cover and let rise in warm draft free space, until doubled, about 2 hours.
• Punch down.
• Turn out onto lightly floured surface.
• Divide in two (I use a bread knife to slice the ball in half).
• Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
• Form each into two round loaves, and place on greased baking sheet.
• Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
• If you put them in oven to rise, make sure you take them out before lighting oven!
• Bake at 375°F for about 30 minutes.
• If loaves are getting too brown, you may cover with foil near the end of baking.
• Brush tops, when done, with butter for a soft crust.

Steps:

• Dissolve one package yeast in water.
• Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
• Set in warm place until dough doubles in size.
• Pat down dough, form into loaves in buttered bread pans.
• Allow dough to double in size.
• Bake 375 degrees for 25 minutes.
• As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
• For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.