*  Exported from  MasterCook  *
 
                             Swedish Rye Bread
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 24   Preparation Time :3:45
 Categories    : Breads                           Healthy And Hearty
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
    2 1/4  cups          warm water
    4      tablespoons   corn oil
      1/4  cup           sugar
      1/2  cup           molasses
    1      teaspoon      salt
    2      cups          rye flour
    5      cups          white flour
    1                    egg -- slightly beaten
 
 Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with corn
 oil, sugar, molasses, and salt. Add dissolved yeast and mix well. Stir in rye
 and white flours. Turn out on well-floured surface. Cover and let rest 10
 minutes. Knead until dough is smooth and satiny -- around 10 minutes. Place in
 lightly greased bowl. Cover and let rise in warm place until double -- about
 1-1/2 to 2 hours. Punch down, cover and let rise until almost double, about 30
 minutes.
 
 Turn out on lightly floured surface and divide in two equal parts; form into
 balls. Cover and let rest 15 minutes. Shape into two round loaves, place on
 greased baking sheets, cover, and let rise until almost double, about 1 hour.
 Brush loaves with slightly beaten egg. Bake at 350 degrees for 40 minutes.
 Remove to racks to cool.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 913 0 1297 568 0