Swedish Rye Bread

Oven 375° F

1. Mix together in a small bowl and set to one side, stirring occasionally.

    2   Packages of Dry Yeast.
    1/2 Cup of Warm Water
    1t  Sugar

2. Mix together in a fairly large bowl. (A wire whip works nicely at the beginning)

        2T    Sugar
        1T    Salt
        2T    Shortening
    add 1/2   Cup Molasses
    add 1 1/2 Cup Warm Milk (Powdered Milk will do)
    add       the yeast-warm water mixture
    add 3     Cups of white flour, not all at once.
    add 3 1/4 Cups of Medium Rye Flour, not all at once.

3. About this time, the mixture will be so stiff you can no longer stir it. Turn it out onto a floured table top. Put a small amount of flour in the emptied bowl and stir it about to clean the dough from the bowl. Pour this on top of the newly poured out dough.

Knead in additional white flour, perhaps 1/2 cup, until you can add no more or until you are thoroughly bored and tired of continuing. This will probably take about ten minutes.

4. Put dough in a large, greased bowl, tuning it over once to get a light coating on all sides. put in a warm place, e.g., the oven at about 125 degrees.

5. When it has nearly doubled in size, knead it down again.

6. When it has nearly doubled again, knead down and form into two loaves and place in well greased pans.

7. When the loaves have doubled in size, place in the oven at 375° F and bake for 35 minutes or perhaps a bit longer. The crust should be pretty dark and give a drum sound when thumped with the finger tips. Butter the crust lightly.

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