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Grandma
Fant's Rye Bread |
This is real
Swedish rye. Quite different from the New York delicatessen rye.
Made by Renee’s Swedish Grandmother from Indiana.
2 cups warm water or milk
1⁄4 cup molasses
1⁄2 cup sugar
1⁄2 cup brown sugar
2 teaspoons salt
2 tablespoons shortening
2 packages yeast
2 1⁄2 cups rye flour
white flour to work with dough
Combine water or milk and shortening and heat until warm. In large
bowl mix rye four, sugar, salt and yeast. Gradually pour warm liquid
into dry ingredients. Add molasses. Add enough white flour to make
dough workable. Knead until light and elastic. Let rise in greased
bowl until double in bulk. Divide in half and knead again and let
rise until doubled. Put in a greased bread pan. Prick a few holes
on the top of the loaves and brush with melted butter. Bake at 350º
for 45 to 60 minutes.
-Renee Tornello
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