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Name: Minnesota Swedish Rye Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup Milk; 1 cup water; 2 1/2 tablespoon solid shortening; 1/2 cup molasses; 1/2 cup Granulated sugar; 1 teaspoon Salt; 1 teaspoon ground anise; 2 packages Yeast active dry yeast; 1/4 cup warm water; 1 tablespoon Granulated sugar; 2 cups rye flour; 4 to 5 cups All purpose flour; Melted Butter

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INGREDIENTS

1 cup Milk
1 cup water
2 1/2 tablespoon solid shortening
1/2 cup molasses
1/2 cup Granulated sugar
1 teaspoon Salt
1 teaspoon ground anise
2 packages Yeast active dry yeast
1/4 cup warm water
1 tablespoon Granulated sugar
2 cups rye flour
4 to 5 cups All purpose flour
Melted Butter

INSTRUCTIONS

Scald milk.

Transfer to a large mixing bowl and add water, shortening, molasses, 1/2 cup sugar, salt and anise.

Dissolve yeast in 1/4 cup warm water and 1 tablespoon sugar in a small bowl.

When milk mixture is lukewarm (90°F), add yeast mixture, then rye flour; mix until smooth.

Add all purpose flour until dough is easy to handle.

Turn dough onto floured board.

Knead until smooth, about 10 minutes.

Place in greased bowl and turn to grease top.

Cover and let rise in a warm place until double in bulk, about 1 hour.

Measure and form into three balls.

Cover and let rest 15 minutes.

Form into loaves and place in well greased 9x5x3 inch loaf pans.

Cover and let rise in a warm place until double in size, about 30 minutes.

Bake in a preheated 375°F oven 35 to 40 minutes.

After removing from oven, brush tops with melted butter.

Remove from pans and cool on racks.

Read more at http://ifood.tv/american/119167-minnesota-swedish-rye-bread#etwXKImXd4jH3KWf.99

NOTES

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Minnesota Swedish Rye Bread

1 cup Milk
1 cup water
2 1/2 tablespoon solid shortening
1/2 cup molasses
1/2 cup Granulated sugar
1 teaspoon Salt
1 teaspoon ground anise
2 packages Yeast active dry yeast
1/4 cup warm water
1 tablespoon Granulated sugar
2 cups rye flour
4 to 5 cups All purpose flour
 Melted Butter

Scald milk.
Transfer to a large mixing bowl and add water, shortening, molasses, 1/2 cup sugar, salt and anise.
Dissolve yeast in 1/4 cup warm water and 1 tablespoon sugar in a small bowl.
When milk mixture is lukewarm (90°F), add yeast mixture, then rye flour; mix until smooth.
Add all purpose flour until dough is easy to handle.
Turn dough onto floured board.
Knead until smooth, about 10 minutes.
Place in greased bowl and turn to grease top.
Cover and let rise in a warm place until double in bulk, about 1 hour.
Measure and form into three balls.
Cover and let rest 15 minutes.
Form into loaves and place in well greased 9x5x3 inch loaf pans.
Cover and let rise in a warm place until double in size, about 30 minutes.
Bake in a preheated 375°F oven 35 to 40 minutes.
After removing from oven, brush tops with melted butter.
Remove from pans and cool on racks.
Read more at http://ifood.tv/american/119167-minnesota-swedish-rye-bread#etwXKImXd4jH3KWf.99

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Nutrition

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Serving Size: 1 Serving (2201g)
Recipe Makes: 1 Servings

Calories: 7601
Calories from Fat: 3999 (53%)

Amt Per Serving		% DV

	Total Fat 444.3g	592 %
	Saturated Fat 263.8g	1319 %
	Monounsaturated Fat 118.8g
	Polyunsanturated Fat 25.8g
Cholesterol 1069.4mg		329 %
Sodium 2890.2mg		100 %
Potassium 6095.5mg		160 %
Total Carbohydrate 846.5g		249 %
	Dietary Fiber 134.4g	537 %
	Sugars, other 712.2g
Protein 100.2g		143 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7601

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