Recipe for "bread-rye"

NAME

     BREAD-RYE - A sweet, dark whole-grain rye bread
     This recipe comes from my great-grandmother,  who  emigrated
     from  Sweden  and  brought this recipe with her.  It makes a
     sweet, dark bread, and (like  most  whole-grain  breads)  it
     tends to be a bit heavy.

INGREDIENTS (Makes 3 loaves)

     500 ml    milk
     250 ml    water
     100 g     brown sugar
     14 g      dry yeast (two packages)
     600 g     rye flour (approximate)
     300 g     white flour (approximate)
     100 g     granulated sugar
     125 ml    vegetable oil
     60 ml     dark molasses
     10 ml     anise seeds, crushed
     5 ml      salt

PROCEDURE

          (1)  Scald the milk and combine it with the  water  and
               brown sugar in a very large bowl.  (You need some-
               thing that holds at least 4 or  5  liters.)   When
               the mixture is lukewarm, dissolve the yeast in it,
               then stir in 200 g rye flour and 100 g white flour
               to make a paste.
          (2)  Let the mixture rise in a warm place until  it  is
               light  and  foamy.   This  usually  takes about 30
               minutes to an hour.  Check it frequently - it  can
               really  make a mess if it rises enough to overflow
               the bowl.  (I'm sure they could make a great  hor-
               ror  movie  about  a  gigantic blob of bread dough
               that keeps getting bigger and bigger  as  it  con-
               sumes everything in its path....)
          (3)  Stir in the granulated sugar, oil, molasses, anise
               seed  and  salt,  and enough flour to make a stiff
               dough, using 2 parts rye to 1 part  white.   Knead
               the  dough  for  about  5  minutes, or until it is
               smooth and elastic, adding more flour to  keep  it
               from sticking to your hands.
          (4)  Clean and grease the bowl.  Put the dough  in  the
               bowl,  turning  it to grease all sides.  Cover the
               bowl loosely with a clean towel and let the  dough
               rise  until  it's  doubled in bulk.  Punch it down
               and let rise until double again.
          (5)  Divide the dough into  three  loaves  and  put  in
               greased  pans.   (I  usually make round loaves and
               bake them on cookie sheets.)  Cover with the towel
               and let rise until double again.
          (6)  Bake for about 45 minutes at 175 deg. C.   Because
               of  the  high  sugar  content, this bread can burn
               rather easily; watch it closely so it doesn't  get
               too dark.

NOTES

     Rye flour can be a little hard to find these days.  You  may
     have  to  visit  a  store that specializes in natural foods.
     Avoid the kind that is very coarsely ground with big  chunks
     of  bran in it, though; this doesn't seem to have any gluten
     at all in it, and since the proportion of rye  flour  is  so
     high  in this recipe, the texture of the bread will come out
     all wrong.  You need something that looks more like ordinary
     flour.

RATING

     Difficulty: moderate.  Time: 30 minutes preparation, several
     hours rising, 1 hour baking and cooling.  Precision: measure
     the ingredients.

CONTRIBUTOR

     Sandra Loosemore
     Evans & Sutherland Computer Corporation, Salt Lake City
     {decwrl, utah-gr!uplherc}!esunix!loosemor