2024-11-07
Swedish Rye Bread swedish beer rye bread

Swedish Rye Bread

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This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

 

Swedish Beer Rye Bread (Vort Limpa)

Course bread
Cuisine Swedish
Keyword beer, rye, rye bread

Ingredients

  • 1 ¾ cups beer
  • ½ cup warmed molasses
  • 2 cakes yeast dissolved in 1/4 cup warm water
  • cup butter
  • 2 tsp salt
  • 3 cups rye meal or flour
  • 3 cups white flour
  • 1 tbsp caraway seed

Instructions

  • Combine beer and molasses and add the dissolved yeast.
  • Beat in the rest of the ingredients and blend well.
  • Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
  • Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
  • Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
  • Cover and let rise until doubled.
  • Bake in a 350 oven for 35 to 45 minutes, or until done.

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