by Kathy Hamman Miller
Grandma’s Recipes slot of times called for a pinch of this, a dash of that, or mix it until the dough looks right. These kind of instructions come from experience and are served with an extra dash of love.
This version of her bread was great for grilled Rueben sandwiches or BLT’s.
Swedish Rye Bread – Makes 3 loaves
2 packages of 1/4 ounce each active dry yeast
1 teaspoon sugar
3 1/2 cups of warm water divided
1 1/2 cup dark rye flour
1/2 cup sugar
2 teaspoons salt
1/2 cup melted vegetable shortening (I used butter)
1/2 cup molasses’s
About 9 cups flour divided
Additional melted butter
Dissolve yeast in 1/2 cup warm water, stir in 1 teaspoon sugar and set aside.
In a large mixing bowl mix the dark rye flour with 1/2 cup sugar and the salt.
Add the rest of the warm water to the yeast mixture, stirring until smooth, than stir in the molasses and 1/2 cup melted butter.
Stir in with wooden spoon 8 of the 9 cups of flour blending the flour as much as possible.
Turn dough out onto a smooth surface that has the 1 remaining cup of flour sprinkled on it. Knead until it becomes smooth and elastic around 6 to 8 minutes total. Shape into a ball, and place into greased bowl turning once. Cover with a dish towel and let rise in warm place until nearly double.
Punch the dough down in bowl, divide and shape into 3 separate loaves placing into 9 by 5 by 3 inch greased pans. Cover and let rise until nearly doubled again.
Bake at 325 degrees for 40 minutes. Remove from pans and rub tops and sides with a pastry brush with melted butter if desired.
Enjoy!
I might throw in some caraway seeds too. I can’t say whether or not Grandma Swanson was so seedy, but I remember that ingredient at our home.
Sounds like a good addition. Adding the caraway seeds is like that extra dash of love.