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Nutritional Info
  • Servings Per Recipe: 75
  • Amount Per Serving
  • Calories: 84.9
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.4 g

View full nutritional breakdown of Grandma Johnson's Swedish Rye Bread calories by ingredient
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Grandma Johnson's Swedish Rye Bread

Submitted by: LINDAPB
Grandma Johnson's Swedish Rye Bread

Introduction

This bread is a must on the Thanksgiving table. This has been a tradition in our family for generations. I improved on a classic when I replaced the yeast for Quick-Rise and baked it at a higher temperature for a shorter time. Now, it's my job to make it every year for Thanksgiving and Christmas. It makes the best toast for breakfast! This bread is a must on the Thanksgiving table. This has been a tradition in our family for generations. I improved on a classic when I replaced the yeast for Quick-Rise and baked it at a higher temperature for a shorter time. Now, it's my job to make it every year for Thanksgiving and Christmas. It makes the best toast for breakfast!
Number of Servings: 75

Ingredients

    2 C. Stone Ground Rye Flour
    3 C. Warm Water (125-130 degrees)
    2 pkg. Rapid-Rise yeast (4 tsp. instant)
    1/4 C. warm water (105-115 degrees)
    1 tsp. sugar
    1/2 C. granular sugar
    1/2 C. dark molasses
    4 Tbsp. Margarine(1/2 stick)
    1/2 Tbsp. salt
    2 1/2 pounds Better for Bread unbleached Flour (approximately 9 1/2 C.)
    Approximately 2 Tbsp. Margarine, to rub on top crust of hot bread

Directions

First, whisk together the 3 cups warm (125-130 degrees) and rye flour; set aside. Make a sponge mixture by stirring together the yeast, 1/2 C warm water (105-115 degrees) and 1 tsp. sugar until the yeast is dissolved; let rise to 1/2 cup (watch closely). Mix sponge mixture into rye flour and water. Cover and place in warm spot; leave for 30 minutes. In small sauce pan, melt margarine; remove from heat and add the molasses, 1/2 C sugar and salt (Do not let it get too hot!) Add to the sponge mixture. Stir in the bread flour until too stiff to stir; turn out on to floured surface and kneed with hands until all of the flour is worked in. Cover and keep warm for 45 minutes or until double in size. Punch down dough and divide into 5 loaves. Kneed each loaf 50 times. Place each loaf into a 8 1/2 x 3 3/4 inch loaf pan that has been sprayed with non-stick spray. Spray the top of each loaf with the non-stick spray. Cover and let rise until double, approximately 30 minutes. Bake in 375 degree oven for 25-30 minutes until golden. Remove from oven and rub margarine on top crust of loaf to coat. Remove from pan and cool on a wire rack with the loaf on its side to prevent collapsing. When cool, slice with a serrated knife with the loaf on its side into 15 slices. Makes 5 loaves (15 slices each).

Number of Servings: 75

Recipe submitted by SparkPeople user LINDAPB.






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