Swedish Rye Loaves
/4 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 cup molasses
5 tablespoons butter, divided
2 teaspoons salt
2 cups boiling water
3 cups bread flour
2 packages (1/4 ounce each) active dry yeast
3 cups rye flour
1 teaspoon caraway seeds
In a bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally. In a large mixing bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough. Turn onto a floured surface; knead about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.
Yield: 3 loaves.
Nutritional Analysis: One serving (1 each) equals 102 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 149 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.
Pairs Well With
This makes a rather dense dark loaf. One slice will stick to your ribs. It's good with some butter and preserves for breakfast, or to sop up the juice from meat or stew.