Swedish rye-wheat bread

Yield: 30 Servings

Measure Ingredient
1 tablespoon Active dry yeast
2¼ cup Warm water
½ cup Margarine or butter; cut up
⅓ cup Sugar
¼ cup Blackstrap molasses
2 teaspoons Salt
2 cups Rye flour
2 cups Wheat flour
3 cups Bread flour; or more as needed
\N \N Margarine or butter; softened

Pour water into a large mixer bowl. Add the ½ cup margarine or butter, sugar, molasses, and salt. Add rye flour, wheat flour, and 1 cup of bread flour, and yeast. Knead with bread hook till combined, then keep adding bread flour in small portions till the dough is of a nonsticky consistency.

Knead with hook until you have dough that is smooth and elastic (15-20 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (1¼ to 1 ½ hours).

Punch dough down. Turn dough out onto a lightly floured surface. Divide in thirds. Cover; let rest for 10 minutes. Shape 2 of the thirds into loaves and place in 2 greased 8x4x2-inch or 9x5.3-inch loaf pans. Shape last third into dinner rolls and place in casserole or baking pan. Cover and let rise in a warm place till nearly double (40 to 50 minutes).

Bake in a 350 oven for 35 to 45 minutes or till done. Remove from pans.

Brush tops of warm bread with a little softened margarine or butter, if desired. Cool on wire rack. Makes 2 loaves plus 8 large dinner rolls.

Recipe by: Kay Osborne

Posted to Bakery-Shoppe Digest V1 #250 by "xstitch@..." <xstitch@...> on Sep 18, 1997

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