Name: Scandinavian Rye Bread
Yield: Makes 2 loaves
Ingredients: 2 cups 2% milk; 1 teaspoon salt; ⅓ cup firmly packed light brown sugar; ½ cup warm water (105° to 115° F.); 1 (¼ ounce) pkg active dry yeast; 1 tablespoon water; 2 tablespoons dark molasses, divided; ½ cup vegetable shortening; 1½ cups rye flour; 6 to 7 cups all-purpose flour

Preparation info

Makes
2
loaves

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

Brushing the loaves with molasses before baking adds a shiny glaze to the tops. If you only have one loaf pan, shape the second loaf into a ball and place on a greased baking sheet. This is a mild rye bread and delicious as a base for Danish smorrobrod, especially if you use rich Danish butter.

Ingredients

2 cups 2% milk
⅓ cup firmly packed light brown sugar
½

Method

Combine the milk, brown sugar, ½ cup molasses, shortening and salt in a medium saucepan and heat until small bubbles form on the side of the pan, about 2 to 3 minutes. Cool to 115° F. The shortening doesn’t have to melt. Pour into the bowl of a heavy-duty mixer. Sprinkle the yeast over the warm water and let stand 5 minutes until the yeast is dissolved.

Add the yeast and stir in the rye