SWEDISH RYE BREAD

2 pkgs. Dry yeast

¼ c. very warm water

1 t. cugar

1 c. milk, scalded    2 t. anise seed, pounded

1 c. water     3 c. light rye flour

½ stick margarine    2 t. salt

½ c. molasses     yeast

¼ c. light brown sugar    4 c. white flour

Dissolve yeast in water and sugar. Scald milk, add water, margarine, molasses, brown sugar and anise seed. Add salt, stir in rye flour and mix well. Add dissolved yeast and beat. Add white flour gradually beating well after each addition. Turn out on floured board and knead using only as much flour as necessary. Put dough into a well greased bowl, turning to grease all sides. Cover with waxed paper and a towel. Set in a warm place and allow to rise until double in bulk. Punch down. Turn out on floured board and with a sharp oiled knife cut into two parts for large loaves or into three parts for smaller loaves. Form into rounds and let rest covered for 10 minutes. Grease bread pans. Form dough into loaves, cover and let rise until almost double in bulk. Bake in a 375 oven. After first 20 minutes, brush tops with warm water. Continue baking another 10 or 15 min. Test for doneness by removing a loaf from pan and press sides, and tap bottom. Place loaves on a rack, brush with hot water and cover with a cloth.

This recipe comes from a recipe book that Rene’s aunt (his dad’s sister), Inez Wendell, wrote called My Yesterday, Your Today. The cookbook includes all the traditional Swedish recipes that she grew up making as well as stories about the Swedish influence in her upbringing and other stories from her past in relation to her heritage.

Rene says that she learned probably learned the recipe from his greatgrandmother who came to the United States from Sweden. His great-grandmother passed the recipe down to his grandmother and finally to his mother who Rene says “made the Rye bread all her life.” Rene’s great-grandparents on both is father’s and mother’s side came to the United States from Sweden and brought these recipes with them. Specifically they came from Orebro, Sweden which is where this recipe likely originated. Rene’s grandmother and mother also used to make the rye flour base for the bread from scratch, however because this is so time consuming this practice has been replaced with store-bought rye flour.

Rene carries on the tradition of making the rye bread because his female siblings and his mother are no longer able to. The bread is always made on holidays and special occasions such as birthdays. The bread is not only reserved for these occasions though, it can be made at any time and usually accompanies dinner and can be served with any spread, typically butter or occasionally a jam. If there are leftovers from dinner the bread is often ate in replacement of toast for breakfast the next morning.