Swedish Rye Bread
|Milk||480 Milliliter, scalded and cooled|
|Salt||2 Teaspoon (10 Milliliters)|
|Caraway seeds||30 Milliliter (2 Tablespoons)|
|Maple syrup||60 Milliliter (1/4 Cup)|
|Molasses||30 Milliliter (2 Tablespoons)|
|Active dry yeast||1 Tablespoon, dissolved in 1/4 cup warm water (1 Package)|
|Warm water||60 Milliliter (1/4 Cup)|
|Rye flour||480 Milliliter (2 Cups)|
|Oil/Melted shortening||45 Milliliter, melted (3 Tablespoons)|
|White flour||960 Milliliter (4 Cups)|
Combine milk, salt, caraway, maple syrup and molasses in mixing bowl.
Add yeast (dissolved in water) and the rye flour.
Beat until smooth, about 75 strokes.
Cover, let stand until bubbly and foamy, 1-2 hours or overnight.
Stir down; add oil.
Gradually work in white flour until a stiff dough is formed.
Knead thoroughly until smooth.
Let rise until doubled in bulk.
Punch down, let rise again until doubled.
Bake at 375°F (190°C) about 35-40 minutes, until loaf sounds hollow when tapped.
Remove from pans and cool on rack.