Sunday, February 14, 2021

Swedish Rye Bread

Hot liquids
1 pt water
2 T shortening
1/2 c sugar
1 T salt
1/2 c molasses

1 qt buttermilk
1 t baking soda
2 lb rye flour

Yeast mixture
2 T active dry yeast
1/2 c warm water
1 t sugar
1 t anise extract
2 lb white flour

Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.
To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.
Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 
Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.
Turn out on floured table, punch down and knead some more.
Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.
Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.
Bake at 375°F for 50-60 minutes.

1/2 recipe made 4 - 8"x4" loaves.
Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)

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