Rågbröd - Light Rye Bread With Raisins |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 1 |
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A delicious, traditional bread from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 quart water, hot (the water leftover from boiling potatoes is called for) |
1 cup sugar |
1/4 cup butter |
2 -3 tablespoons dark molasses |
1 1/2 tablespoons salt |
2 compressed yeast cakes |
1/4 cup water, lukewarm |
2 cups light rye flour |
8 cups white flour (amount is approximate) |
2 cups raisins, scalded and drained very well |
melted butter |
Directions:
1. To the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm.
2. Soften yeast in 1/4 cup lukewarm water; add to potato water mixture.
3. Add rye flour, beat; add enough white flour to manipulate, and raisins.
4. Knead well until smooth and elastic.
5. Cover and let rise until doubled.
6. Punch down and form into loaves and place on greased baking sheets.
7. Cut top of loaves with a few gashes of the knife and brush with butter.
8. Let rise until doubled.
9. Preheat oven to 400°F.
10. Bake at 400F for 15 minutes, then reduce to 350F and bake for 30 more minutes.
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