Sewdish Rye Loaves
Newsgroup posting by Scott Orshan (1984)

This is a heavy, dark, sweet bread. It's called Swedish Rye. I've made it a bunch of times, both by hand, and by food processor. I got the recipe from a bread making class, but the instructor got it from Pillsbury.

I'm assuming that the reader has a basic knowledge of bread making, so I'm just presenting the recipe, and not the techniques. This recipe makes two large loaves, and can be halved.Mix:
2 1/2 cups rye flour
2 pkgs. (tbsp.) yeast (I used fast rising yeast last time and it worked fine.)
1/3 cup packed brown sugar (I always use the Domino "brownulated" sugar - it's easy to handle)
1 tbsp salt

Heat together until very warm (120 - 130 F):
2 cups water
1/4 cup molasses
1/4 cup butter or margarine (half a stick)

Add the above liquid to the flour and yeast mixture.
Blend until moistened. Beat two minutes.

Add:
3 1/2 to 4 cups flour (white, unbleached, or bread)

Stir to form a sticky dough.

Knead, and continue adding flour until dough is ready.
(Smooth, pliable, and no longer sticky).

[When I use the food processor, using half the recipe at a time, I just put the dry ingredients in the processor, including most of the flour, and add the warm liquid while the machine is running. I use much cooler liquid than recommended because the dough gets very hot in the processor.]

Let rise until almost double in size (45-60 minutes). Punch down. Form into your favorite loaf shapes - I just divide it in half and make two round loaves on a cookie sheet. If you do this, cut a cross in the top of each loaf.

Let rise again until almost double - 30-40 minutes. If desired, brush with beaten egg and water before baking. (This gives it a shiny crust.)

Bake at 375 for 35 minutes until loaf sounds hollow when tapped. Remove immediately from pans. Cool. Can be frozen.