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June Pelo
27-12-03, 00:55
The food editor of our newspaper asked me for some Swedish bread recipes and she decided to publish this one for people who are in a hurry:

June

QUICK SWEDISH RYE BREAD

13 3/4 oz. pkg. hot roll mix
3/4 c. lukewarm water (110-115)
2 eggs
1 tbsp brown sugar
2 tbsp light molasses
2 tbsp orange peel or 2 tsp caraway seed
3/4 c. rye flour

Dissolve yeast from the hot roll mix in the lukewarm water; stir in eggs, sugar, molasses and orange peel. Combine the flour from the roll mix with the rye flour and gradually stir into the yeast mixture. Dough will be sticky. Let rise according to package directions. Turn onto floured surface, tossing lightly to cover dough with flour; shape into a round loaf. Place in greased 9-inch pie plate or 1 1/2 qt. casserole. Let rise according to package directions. Bake 350 30 min. Remove from pan and cool on rack. Butter the crust while hot. Makes a huge loaf. Sometimes I divide the dough into two bread pans to make two loaves.