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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
• ⅓ 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.

Printer-friendly copies:

• Swedish Beer Rye Bread 4×6 card
• Swedish Beer Rye Bread 3×5 card
• Swedish Beer Rye Bread