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SWEDISH RYE BREAD Ella Larson Lundstedt

From Century Of Cooking ADA Lutheran Church Courtland, Kansas 1873-1973.

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A historical recipe

Century Of Cooking ADA Lutheran Church Courtland, Kansas 1873-1973.

Sweden

Known as a Swedish recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 27 WHITE BREAD

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Scald 1 1/2 c.
  2. milk with 3 T.
  3. shortening and let cool.
  4. Add l pkg.
  5. yeast.
  6. Add enough white flour to make a thin batter, then let rise for 45 minutes.
  7. Then add: 1 1/2 c.
  8. water 1/4 c.
  9. brown sugar 11/4 tsp.
  10. salt 1/2 c.
  11. sorghum 3 c.
  12. rye flour Note: You can use 3/4 c.
  13. sorghum and omit the brown sugar if desired.
  14. Add enough white flour to make a stiff dough.
  15. Let rise until double and make into loaves.
  16. Let rise again and bake at 350° for 45 minutes to 1 hour.
  17. Makes 2 loaves.
  18. RECIPE FOR A GOOD DAY Mrs.
  19. Elmer E.
  20. Johnson Take 2 parts UNSELFISHNESS and 1 part of PATIENCE and work together.
  21. Add plenty of INDUSTRY.
  22. Lighten with good spirits and sweeten with KINDNESS.
  23. Put in SMILES as thick as raisins in plum pudding and bake by the warmth which steams from a LOVING HEART.
  24. If this fails to make a good day, the fault is not with the recipe, but with the cook.
  25. 27 WHITE BREAD Lorna Bergstrom Waite l c.
  26. shortening 2 pkgs.
  27. dry yeast 2: Tæsait 4 1/2 ca lukewarm water 1 c.
  28. white sugar 5 lbs.
  29. flour (approximately) Mix together shortening, salt, sugar, dry yeast and lukewarm water.
  30. Add 2 or 3 c.
  31. white flour.
  32. Beat until velvety smooth.
  33. (You may use a mixer.) Let stand 10 to 15 minutes or until it starts to bubble.
  34. Mix and knead in enough flour so the dough is not sticky.
  35. Let rise, punch down and let rise again.
  36. Place in individual loaf pans and let rise.
  37. Bake at 400° for 1 hour.
  38. For buns, bake 30 to 40 minutes.
  39. Makes 5 large loaves.

Plating

Cookware for this recipe

  • Cake tin
  • Electric mixer
Source not stated by archive.org
Credit

From Century Of Cooking ADA Lutheran Church Courtland, Kansas 1873-1973, printed page 26, digitised by the Internet Archive: https://archive.org/details/century-of-cooking-ada-lutheran-church-courtland-kansas-1873-1973

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.