Swedish Rye-Wheat Bread

Swedish Rye-Wheat Bread Ingredients

1 tb Active dry yeast	2 ts Salt
2 1/4 c Warm water	2 c Rye flour
1/2 c Margarine or butter; cut up	2 c Wheat flour
1/3 c Sugar	3 c Bread flour; or more as
1/4 c Blackstrap molasses	Margarine or butter;

Instructions for Swedish Rye-Wheat Bread

Pour water into a large mixer bowl. Add the 1/2 cup margarine or butter, sugar, molasses, and salt. Add rye flour, wheat flour, and 1 cup of bread flour, and yeast. Knead with bread hook till combined, then keep adding bread flour in small portions till the dough is of a nonsticky consistency. Knead with hook until you have dough that is smooth and elastic (15-20 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Divide in thirds. Cover; let rest for 10 minutes. Shape 2 of the thirds into loaves and place in 2 greased 8x4x2-inch or 9x5.3-inch loaf pans. Shape last third into dinner rolls and place in casserole or baking pan. Cover and let rise in a warm place till nearly double (40 to 50 minutes). Bake in a 350 oven for 35 to 45 minutes or till done. Remove from pans. Brush tops of warm bread with a little softened margarine or butter, if desired. Cool on wire rack. Makes 2 loaves plus 8 large dinner rolls. Recipe by: Kay Osborne Posted to Bakery-Shoppe Digest V1 #250 by "xstitch@som-uky.campus.mci.net" on Sep 18, 1997

Main Ingredient: WheatCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Flour	Margarine	Molasses	Salt
Sugar	Wheat	Yeast

Rye Butter Wheat

for flavor and categorization

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