Kavring (Norwegian Rye Bread)
1 cup hot water
1/4 cup shortening
1/4 cup sugar
2 tsp salt
1 cup cold milk
1/2 cup molasses
1 1/2 cup rye flour
1 cake yeast which has been soaked in 1/2 cup warm water
About 5 1/2 cup white flour
Measure the hot water, shortening, sugar and salt into a bowl. When dissolved, add milk, molasses, rye flour and yeast. Add about 5 1/2 cups flour. The dough will probably be a little sticky. Let rise in a warm place until almost double in bulk. Knead well. Let rise until almost double. Knead well and shape into loaves. Let rise until almost double. Bake 350 degrees for about 45 minutes. Bake small loaves for 35 minutes.
- Margaret Russell
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991
1 cup hot water
1/4 cup shortening
1/4 cup sugar
2 tsp salt
1 cup cold milk
1/2 cup molasses
1 1/2 cup rye flour
1 cake yeast which has been soaked in 1/2 cup warm water
About 5 1/2 cup white flour
Measure the hot water, shortening, sugar and salt into a bowl. When dissolved, add milk, molasses, rye flour and yeast. Add about 5 1/2 cups flour. The dough will probably be a little sticky. Let rise in a warm place until almost double in bulk. Knead well. Let rise until almost double. Knead well and shape into loaves. Let rise until almost double. Bake 350 degrees for about 45 minutes. Bake small loaves for 35 minutes.
- Margaret Russell
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991
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