|This recipe is the one that my husband's mother used all her life. It was brought over from Sweden by her mother. It has been handed down through the generations. You won't believe this bread. It is wonderful!|
YEAST STARTER - Mix Together - Let Rise 10 min
2 packets of yeast
1 tablespoon sugar
1/2 cup warm milk/water (110-115 deg F)(half & half mixture)
1/2 cup rye flour
Mix Together, Bring to a boil
1 1/2 cups milk
1 1/2 cups water
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/3 cup dark molasses
1/3 cup honey
1 stick butter (1/2 cup)
2 Tablespoon salt
1 cup cold milk (from frig)
1 cup cold water (from frig)
Pour this mixture into large mixer bowl or roaster pan
In Large Bowl or Large Roaster Pan
Add 4 cups Rye Flour to this mixture while it is hot. Mix until cooled to 110-115. (I use my mixer)
Then Add in Mixture #1 (Yeast Starter)
If using a mixer, beat at high speed for 3 minutes.
If by hand, stir with wooden spoon until smooth batter consistency.
Add in 7 cups White Bread Flour OR a 50/50 mix Whole Wheat/White Bread flour.(Or you can purchase 50/50 White/Wheat bread flour). The 50/50 mixture will give you a heavier loaf.
(Change to beater hooks if using a mixer.)
Add White Bread flour gradually until you have added 4-5 cups or until dough pulls away from the sides of the bowl and not sticky.
(It will take a very large mixer, you may just do this by hand.
My large Kitchen Aide Mixer does a great job, but it is a large mixer) (Be careful not to overwork you mixer since this is a heavy thick batter.)
Turn out to a board or your countertop. Knead dough until elastic and recoils when kneaded and not sticky. Add flour as needed.
Place in very large oiled bowl or large roaster pan and allow to rise until double size, keep warm, will fill roaster pan.
Cover bowl with damp cloth to keep crust from drying out.
Separate loaves into 4 loaves.
Place in greased baking pans or bread baking stones. Brush loaves with oil or melted butter.
Allow to rise until double, or complete.
Bake at 300 deg oven for 45 min-1 hour.
Check 10 minutes before time allowed to prevent over baking.
Remove from oven and, if desired, brush on light sugar/water mixture while hot to give a glaze.
Remove from pans and cool on cooling racks on their sides.
I have modified this recipe to allow for the use of electric mixer. (My mother-in-law did it the Old Fashioned Way) It really saves a lot of work and is fun. The results are the same. This bread if very moist and is wonderful toasted.