Minnesota - The North Star State, State flower: Pink and White Lady’s Slipper

1. Swedish Dried Pea Soup
2. Fruited Snow with Apricot Sauce
3. Game Hens with Wild Rice and Hazelnut Dressing
4. Hot Curried Prunes
5. Swedish Rye Brad
6. Cranberry Pie

Swedish Rye Brad

2 cups milk
1 Tbsp sugar
1 cake yeast or 1 pack dry granular yeast
½ cup molasses
2 Tbsp shortening, salted
1 Tbsp salt
2 cups enriched flour, sifted
3 cups medium rye flour

Scald milk, add sugar and cool to lukewarm. Add yeast and let stand about 5 minutes. Add molasses, shortening and salt, blend well. Add the white flour and beat well to make a smooth dough. Add the rye flour and mix well. If the dough is not stiff enough to handle, add a bit more white flour.

Knead on a lightly floured board or Roul'pat until smooth. Put in a greased bowl, cover and let rise until doubled in bulk, about 1-½ to 2 hours. Punch down and let rise again for about 45 minutes. Divide into two loaves and let rise until light. Bake in a preheated 375º oven for 10 minutes, then reduce heat to 350º and bake for 35 to 40 minutes longer.

The dough may be shaped into braids or twists. Glaze by brushing the top with beater egg. Sesame may be sprinkled over the glaze.

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