Swedish Rye Loaves

Name: Swedish Rye Loaves
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 loaves (12 slices each).
Cuisine: German Bread Recipes, German Recipes, German Vegetarian Recipes
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

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

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.
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.

Nutrition Facts

1 slice: 102 calories, 2g fat (1g saturated fat), 4mg cholesterol, 149mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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Originally published as Swedish Rye Loaves in Light & Tasty February/March 2004