Ingredients for - Swedish Rye Bread
How to cook deliciously - Swedish Rye Bread
1. Stage
Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
2. Stage
While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. Stage
Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
4. Stage
Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
5. Stage
Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
6. Stage
Preheat the oven to 375 degrees F (190 degrees C).
7. Stage
Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.
