Swedish Rye Bread1/4 cup old fashioned oatmeal 1/3 cup brown sugar 1/4 cup molasses 5 T butter or stick margarine, divided 2 tsp. salt 2 cups boiling water 3 cups flour 2 packages dry yeast 3 cups rye flour 1 tsp. caraway seeds Combine oatmeal, sugar, molasses, 4 tablespoons butter, and salt. Stir in boiling water. Let stand until mixture cools to 120-130°. Combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour to form a stiff dough. Pour onto a floured surface and knead about 6-8 minutes. Place in bowl and allow to rise until double or about 1 hour. Punch down dough and allow to rise again. Divide into three portions
and shape into loaves. Place on baking sheets and allow to rise. Bake 375°
for 25-50 minutes. Brush with remaining butter and sprinkle with caraway
seeds. |
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