Light Brown RUSTIC RYE BREAD

Light Brown RUSTIC RYE BREAD

Ingredients:
1 tablespoon light brown sugar
1 tablespoon butter, at room temperature
1 teaspoon salt
½ cup rye flour (preferably coarse)

Directions:
2¼ cups unbleached bread flour
IN A LARGE BOWL, sprinkle the yeast over the warm water, stir, and add the brown
sugar. Set aside until the yeast begins to foam, 5 minutes. Add the butter, salt, and rye
flour. Gradually add the bread flour, mixing until a dough forms. Let the dough rest for
15 minutes.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth,
adding flour if needed to keep from sticking.
Place the dough into a lightly greased bowl, turn over to coat the top of the dough,
cover, and let rise for 1 hour. Punch the dough down and shape into a round loaf.
Place on a lightly greased baking sheet. Cover and let rise until almost doubled in
bulk, about 45 minutes.
Meanwhile, preheat the oven to 375°F.
Bake until a wooden skewer inserted into the center of the loaf comes out clean and
dry, about 30 minutes. Transfer to a rack to cool.
Swedish Yellow Pea Soup with Pork & Swedish Pancakes
soup
SWEDISH YELLOW PEA SOUP WITH PORK
PEA SOUP IS REGARDED AS A NATIONAL DISH IN SWEDEN. IT HAS BEEN SERVED EVERY
THURSDAY IN SWEDISH HOMES AND CAFES FOR HUNDREDS OF YEARS, ALMOST ALWAYS
ACCOMPANIED BY VERY THIN PANCAKES THAT ARE BUTTERED AND THEN ROLLED UP.
Makes 6 to 8 servings