“My family likes a variety of breads. I made up this recipe as an experiment years ago, and it’s still a staple in my home. Sometimes I serve it with cheese and deli coldcuts.”—Lorraine Caland Thunder Bay, Ontario
- 2 cups golden raisins
- 1 tablespoon active dry yeast
- 2-1/2 cups warm water (110° to 115°)
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1/4 cup shortening
- 1 teaspoon salt
- 2 cups rye flour
- 7 to 8 cups all-purpose flour
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
- In a large bowl, dissolve yeast in warm water. Add the brown sugar, molasses, shortening, salt, rye flour and 4 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into three round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 25-30 minutes or until bread sounds hollow when tapped. Remove to wire racks to cool. Yield: 3 loaves (8 wedges each).
Originally published as Favorite Swedish Rye in Taste of Home February/March 2011, p56
Reviews for Favorite Swedish Rye
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review