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Print this Recipe    Swedish Boiled

Swedish Boiled Bread

0.6 oz dry yeast or 50g cake yeast
3 1/2 cup rye flour (0.9 liters)
0.6 cup dark corn syrup (0.15 liters)
1 tsp salt (5 ml)
1 1/2 cup lukewarm water (0.4 liters)
3 1/4 cup wheat flour (0.8 liters)

Mix well the yeast, rye flour, corn syrup, salt and water. Then,
mix in, little by little the wheat flour.

Knead the dough. Rub a thin layer of fat on the inside of a stainless
steel bowl, powder the inside with flour and put the ballshaped
dough in the bowl. Now, put a lid on top of the bowl, which shall
be large enough so that the lid will not touch the dough. Put the
bowl in a pot, fill up with water to 2/3 of the height of the bowl,
and boil for 4 hours. Fill up with water to 2/3 every now and
then, but be careful never to get any water into the bowl. If
possible, keep a lid on the pot while boiling. The bread will rise
while being boiled, but will be a rather compact bread.

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