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Swedish Rye Loaves

Old-fashioned oats, brown sugar and molasses make these down-home loaves the best-tasting rye bread I've ever had. In fact, guests often ask me for the recipe. Slices are wonderful for sandwiches. -Iola Egle of Bella Vista, Arkansas

36 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling

Ingredients

1/4 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 cup molasses
5 tablespoons butter, divided
2 teaspoons salt
2 cups boiling water
3 cups bread flour
2 packages (1/4 ounce each) active dry yeast
3 cups rye flour
1 teaspoon caraway seeds

Directions

In a large bowl, combine the oats, brown sugar, molasses, 4
tablespoons butter and salt; stir in boiling water. Let stand until
mixture cools to 120°-130°, stirring occasionally.
In a large bowl, combine 2 cups bread flour and yeast. Add the
molasses mixture just until moistened. Stir in rye flour and enough
of the remaining bread flour to form a medium stiff dough.
Turn onto a floured surface; knead about 6-8 minutes. Place in a
large bowl coated with cooking spray, turning once to coat the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; cover and let rise in a warm place until doubled,
about 30 minutes.

2 of 2

Swedish Rye Loaves (continued)

Directions (continued)

Punch down dough. Turn onto a lightly floured surface; divide into
three portions. Shape into loaves. Place on baking sheets coated
with cooking spray. Cover and let rise until doubled, about 30
minutes.
Bake at 375° for 25-30 minutes or until golden brown. Remove from
pans to cool on wire racks. Melt remaining butter; brush over loaves
and sprinkle with caraway seeds. Cool.
Yield: 3 loaves (12 slices each).

Nutrition Facts: One serving (1 each) equals 102 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 149 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.