Swedish Beer Rye Bread (Vort Limpa)
- 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
- 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.
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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.
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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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