Recipe for cooking swedish raisin rye bread
Recipes from Norway, Sweden and Finland :: Scandinavian Quick and Yeast Breads
36 oz. (or more) seedless raisins 5 c. warm water (105 degrees fahrenheit) 6 Tbsp. yeast 1 c. brown sugar 1 c. dark molasses 9 Tbsp. shortening 2 Tbsp. salt 4 to 5 c. med. rye flour 10 c. white flour Soak raisins in cool water overnight. Dissolve yeast in water. Beat brown sugar, molasses, salt and shortening. Add yeast mixture. Add the rye flour and beat until smooth. Add enough white flour to make a soft dough. Add drained raisins. Let rise, punch down, and let rise again. Put into loaf pans. Bake at 350 degrees fahrenheit for 35 to 40 mins. Makes 7 to 8 loaves. This is excellent for making French Toast.
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