Swedish Rye Bread I

Recipesfull introduces to you: Yeast Bread Recipes. (Swedish Rye Bread I). This is excellent bread, so good it melts in your mouth!

Brief

Servings: 36

Yield: 3 - 1 1/2 pound loaves

Swedish Rye Bread I

Ingredients

1 ½ (0.6 ounce) cakes compressed fresh yeast

1 ½ cups warm water

1 ½ cups warm milk

1 tablespoon salt

6 cups bread flour

¼ cup molasses

1 cup packed brown sugar

⅓ cup melted shortening

3 cups rye flour

High-Altitude Challah

Bread

Directions

Step 1

Dissolve yeast in warm water.

Step 2

Scald milk. Transfer milk to a large bowl and add salt molasses brown sugar and melted shortening. Cool to lukewarm and add dissolved yeast. Add rye flour beating with mixer. Gradually beat in white flour. Place dough in a greased bowl and turn to coat the surface. Cover with a damp towel and allow to rise till double in bulk in a warm place.

Step 3

Punch down the dough and place on a lightly floured board. Knead until dough becomes elastic and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.

Step 4

Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

Nutritional Information

Swedish Rye Bread I

Servings Per Recipe:36

Calories: 83.6

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 15.1g 5%

Dietary Fiber: 1.3g 5%

Sugars: 7.8g

Fat: 2.2g 3%

Saturated Fat: 0.6g 3%

Cholesterol: 0.8mg

Vitamin A Iu: 19.2IU

Niacin Equivalents: 0.4mg 3%

Folate: 8mcg 2%

Calcium: 23.7mg 2%

Iron: 0.3mg 2%

Magnesium: 13.4mg 5%

Potassium: 80.8mg 2%

Sodium: 200.9mg 8%

Calories From Fat: 20.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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