Liturgical Year : Recipes : Swedish Rye Bread

Catholic Recipe: Swedish Rye Bread

INGREDIENTS

1 cup milk, scalded
2 tsp. salt
2 Tbs. molasses
2 Tbs. butter
1 cup water
2 pkgs. yeast
3 1/2 cups white flour
2 cups rye flour

Details

Yield: 2 loaves

Prep Time: 3 hours

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 15+

Origin: Sweden

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Food Categories (1)

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Feasts (2)

It was believed that St. Bridget travelled around the countryside on the eve of her festival, blessing both the people and their livestock. To show that her visit was welcome, families would place a cake or pieces of bread and butter on the windowsill. Try this recipe in honor of St. Bridget, putting it on the windowsill is optional.

DIRECTIONS

Dissolve yeast in water. Pour milk over the salt, molasses, & butter. When cooled to lukewarm add the yeast mixture. Beat in the white flour. Beat until very smooth. Gradually add the rye flour and mix to make a medium stiff dough (it will be sticky). Knead dough until smooth. Place in bowl and cover. Let rise until doubled - about 2 hours. Punch down and let rise again. Turn out and shape into 2 oblong loaves. Place on greased baking sheet. Let rise until doubled. Bake at 375º F for 30 to 40 minutes.