Swedish Brown Bread
Yield
servingsPrep
20 minCook
1 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 2 | cups |
milk
|
|
| 2 | tablespoons |
lard
|
*
|
| ¾ | cup |
molasses
dark |
|
| 9 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 473 | ml |
milk
|
|
| 3E+1 | ml |
lard
|
*
|
| 177 | ml |
molasses
dark |
|
| 2.1 | l |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
Directions
In saucepan, mix water, milk, fat and molasses.
Heat to lukewarm.
Sift 4 cups flour, sugar and salt together.
Sprinkle yeast over this.
Add the lukewarm mixture and beat with a mixer until smooth.
Gradually add enough of remaining 5 cups flour, to form a stiff dough.
Knead on a floured surface until dough is no longer sticky.
Put the dough in a greased bowl, and place in a warm place until it has doubled in bulk.
Punch down, knead, and shape into 4 loaves.
Place in greased loaf pans and let rise again until double in bulk, about 1 to 1½ hour.
Cover and bake at 325 degrees for 1 hour.
Remove from oven.
Brush tops with melted multer and allow to stand for 5 minutes.
Remove from pans and cool on wire racks.
