Swedish Rye Bread

Svensk Limpa Brod

  • 2 packages Dry Yeast
  • 1 1/2 C. Very Warm Water
  • 1/3 C. Sugar
  • 1/4 C. Molasses
  • 1 tbsp. Salt
  • 3 tbsp. Grated Orange Rind
  • 2 1/2 C. Sifted Wheat Flour
  • 2 1/2 C. Sifted Rye Flour
  • 2 tbsp. Crisco

Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, molasses, salt, and orange rind. Stir in both flours and beat until smooth. Beat in shortening. Make soft dough. Turn dough out onto a floured board and knead for 10 minutes. Place dough in greased bowl. Turn to grease. Cover with a damp cloth. Let rise one hour until doubled. Punch down and shape into a ball. Cut into four portions. Shape each into a loaf. Place loaves on opposite ends of a well greased cookie sheet sprinkled with cornmeal. Cover with a damp cloth. Let rise again in a warm place for one hour. Preheat oven to 375 degrees. Bake for 30 minutes until it sounds hollow when tapped.

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