Swedish Rye Bread
Dilute 1 package yeast in 1/4 cup warm water
Mix together:
2/3 cup each corn syrup and molasses
2 2/3 cup hot water
2 teaspoon salt
1 tablespoon anise seed
Add:
3 tablespoons melted shortening
When cool add the yeast
Then add:
2 cups rye flour
8 cups white flour (approximately)
Mix together until the dough no longer sticks to your hands. Let rise until almost double the original size. Make into loaves and let rise again until doubled. Bake 45 minutes in a 350-degree oven.
Mix together:
2/3 cup each corn syrup and molasses
2 2/3 cup hot water
2 teaspoon salt
1 tablespoon anise seed
Add:
3 tablespoons melted shortening
When cool add the yeast
Then add:
2 cups rye flour
8 cups white flour (approximately)
Mix together until the dough no longer sticks to your hands. Let rise until almost double the original size. Make into loaves and let rise again until doubled. Bake 45 minutes in a 350-degree oven.
Swedish Hardtack
Mix together:
1 package yeast diluted in 1/2 cup water
4 cups water
3/4 cup melted shortening or butter
1/2 cup brown sugar
1/2 cup white sugar
3 teaspoons salt
2 tablespoons anise seed
1/2 cup powdered milk
1 cup wheat germ
10 plus cups white flour
Mix as much of the flour into the bowl as you can.
Then put the dough on the board and knead in the remaining flour.
Continue to add flour until the dough no longer sticks to the board and has a shiny appearance.
Let dough rise for about three hours.
Divide the dough into 20 or more cakes.
Roll each cake very thin using a notched rolling pin. Turn over the cake as you roll. Do this even when it is very thin. Keep adding more flour to the board while you roll the cake.
Place each thinly rolled cake on a cookie sheet and bake on the lower shelf of the oven for about three minutes at 400 degrees.*
Then place that thinly rolled cake on the top shelf as you place another cake on the bottom shelf.
Watch the cakes as they brown very quickly.
Tip* Have one cake baking, one getting brown, and one waiting to be put in the oven, while you are rolling another.
1 package yeast diluted in 1/2 cup water
4 cups water
3/4 cup melted shortening or butter
1/2 cup brown sugar
1/2 cup white sugar
3 teaspoons salt
2 tablespoons anise seed
1/2 cup powdered milk
1 cup wheat germ
10 plus cups white flour
Mix as much of the flour into the bowl as you can.
Then put the dough on the board and knead in the remaining flour.
Continue to add flour until the dough no longer sticks to the board and has a shiny appearance.
Let dough rise for about three hours.
Divide the dough into 20 or more cakes.
Roll each cake very thin using a notched rolling pin. Turn over the cake as you roll. Do this even when it is very thin. Keep adding more flour to the board while you roll the cake.
Place each thinly rolled cake on a cookie sheet and bake on the lower shelf of the oven for about three minutes at 400 degrees.*
Then place that thinly rolled cake on the top shelf as you place another cake on the bottom shelf.
Watch the cakes as they brown very quickly.
Tip* Have one cake baking, one getting brown, and one waiting to be put in the oven, while you are rolling another.
Swedish Pancakes
Ingredients:
3 eggs
1 tablespoon sugar
1 1/4 cups milk
1/2 teaspoon salt
3/4 cup flour
Procedure:
Beat eggs until thick and lemon-colored.
Stir in milk, flour, sugar, and salt until smooth.
Pour a small amount into a well-greased skillet.
Using a rolling hand motion, spread batter until a thin layer coats the bottom of the pan.
Turn when underside is light brown.
Lightly brown on flip side.
Remove from pan.
Serve rolled with butter, syrup, fruit, and/or jelly inside. Powdered sugar may also be sprinkled on top of the rolled cakes.
3 eggs
1 tablespoon sugar
1 1/4 cups milk
1/2 teaspoon salt
3/4 cup flour
Procedure:
Beat eggs until thick and lemon-colored.
Stir in milk, flour, sugar, and salt until smooth.
Pour a small amount into a well-greased skillet.
Using a rolling hand motion, spread batter until a thin layer coats the bottom of the pan.
Turn when underside is light brown.
Lightly brown on flip side.
Remove from pan.
Serve rolled with butter, syrup, fruit, and/or jelly inside. Powdered sugar may also be sprinkled on top of the rolled cakes.
Swedish Peper Kaker
Combine and boil for 1 minute:
1/2 cup dark Karo syrup
1/2 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon soda
1 teaspoon vinegar
When cool add:
1 unbeaten egg
2 1/2 cups unsifted flour
Cover and let stand a couple of hours. Do not refrigerate.
Roll on a board sprinkled with powdered sugar to 1/8 inch thickness.
Cut with fancy cutters into any desired shapes.
Bake at 350 degrees for 8-10 minutes.
1/2 cup dark Karo syrup
1/2 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon soda
1 teaspoon vinegar
When cool add:
1 unbeaten egg
2 1/2 cups unsifted flour
Cover and let stand a couple of hours. Do not refrigerate.
Roll on a board sprinkled with powdered sugar to 1/8 inch thickness.
Cut with fancy cutters into any desired shapes.
Bake at 350 degrees for 8-10 minutes.