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Swedish Yeast Bread

A historical recipe from Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950).

A historical recipe

Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Project Gutenberg eBook #65507.

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

Source and licence

From Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Digitised by Project Gutenberg, eBook #65507 (https://www.gutenberg.org/ebooks/65507). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 4 cups unsifted rye
  • 2 packages granulated yeast

Method

  1. 2 packages granulated yeast ¼ cup lukewarm water 2 cups sour milk ½ cup GRANDMA’S MOLASSES 2 cups sifted enriched flour 4 cups unsifted rye or whole-wheat flour 3 teaspoons salt 4 teaspoons caraway seed (optional) Soften yeast in lukewarm water.
  2. Heat sour milk;
  3. cool to lukewarm, and add to yeast.
  4. Add molasses.
  5. Mix enriched flour, rye or whole-wheat flour, salt, and caraway seed if used.
  6. Gradually add to yeast-milk mixture.
  7. Mix well.
  8. Turn dough onto floured board.
  9. Cover and let rest 10 minutes.
  10. Knead until smooth and elastic (8 to 10 minutes).
  11. Place dough in a greased bowl.
  12. Coat all sides of dough with grease by wiping it against sides of bowl.
  13. Cover and let rise in a warm place (80 to 85° F.) until double in size.
  14. Knead dough on floured board a few seconds;
  15. cover, and let rest 10 minutes.
  16. Shape into 2 loaves.
  17. Place in greased 5x10x3-inch bread pans.
  18. Let rise in warm place until double in size.
  19. Bake in hot oven (425° F.) 30 minutes or until crust is well browned and shrinks from sides of pan.
  20. YIELD: 2 loaves.