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Grandma ElsIe's Swedish Rye Bread Recipe

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This recipe for Grandma ElsIe's Swedish Rye Bread is from The Erickson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. dry yeast (2 T.)
½ c. lukewarm water
½ white sugar
½ brown sugar
1 c. milk
1 c. dark Karo syrup
3 c. hot water
4 c. rye flour
7-8 c. white flour
2 T. shortening, melted
1 T. salt
2 tsp. anise seed
Directions:
Directions:
Combine yeast with lukewarm water and 1 t. sugar and let rise. Mix all other ingredients except white flour. Add yeast and white flour until dough is firm enough to be kneaded well (it will still be a little sticky). Cover and let rise in a warm place until double in bulk. Form into 4 large or 6 small loaves. Let rise in a warm place about 45 minutes until dough reaches the top of the pan.
Bake 40-45 minutes at 350º. I usually cover it lightly with foil after About 20 minutes. Rub butter or margarine over top of warm loaves for a softer crust.

 

 

 

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