Swedish Rye Bread-Lowfat
A scrumptious bread that is easy to make and tastes great plain or toasted.
Yield
1 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, skim
skim milk, scalded |
|
| 2 | cups |
water
cool |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
margarine
or smartbeat butter replacement |
|
| 2 | teaspoons |
salt
|
|
| 2 | pk |
yeast, active dry
|
*
|
| ¼ | cup |
molasses
|
|
| 5 | cups |
rye flour
|
|
| 6 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, skim
skim milk, scalded |
|
| 473 | ml |
water
cool |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
margarine
or smartbeat butter replacement |
|
| 1E+1 | ml |
salt
|
|
| 2 | pk |
yeast, active dry
|
*
|
| 59 | ml |
molasses
|
|
| 1.2 | l |
rye flour
|
|
| 1.4 | l |
all-purpose flour
|
|
Directions
Mix ingredients. Knead until dough is not sticky. Let rise until double. Punch down. Shape into loaves. Let rise until double.
Bake at 375 for 35 minutes. Enjoy.
