Receta Aunt Violet's Swedish Rye Bread
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Dense, with deep rye flavors and the intriguing hits of fennel seed and molasses - Swedish rye
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Foto actual de la receta |
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Salt, sugar, brown sugar, molasses, fennel seeds are the flavoring used in traditional Swedish rye bread...
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...for two nice loaves, you need 1/2 oz of good yeast (that's 2 envelopes)...
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,,.on the left, white flour, on the right, medium (bohemian) rye flour, and in the middle dark rye flour...
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...sift together the white & medium rye flours...twice is nice...
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...scald the milk (180^)...
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...add the softened butter to the hot milk & let cool to 110^ (see the digital themometer in the back of the bowl?)
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The flavorings are combined...
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...all ingredients are brought together and kneaded...
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...and, odds are, you'll end up with a big ball of bread dough, which you'll divide and back for about an hour
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The Flag of Sweden
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Old Glory & The Flag of Michigan
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