MOTHER'S SWEDISH RYE BREAD|
2 1/2 c. water
1/2 c. brown sugar
1 1/2 tsp. molasses
1 tsp. salt
1 1/2 Tbsp. solid shortening
1 pkg. dry yeast
1/2 c. lukewarm water
1 tsp. sugar
Combine water, brown sugar, molasses, salt and shorten-
ing. Bring to a boil; let cool to lukewarm. Combine yeast,
water and sugar. Let stand several minutes and combine with
other mixture. Add 2 cups rye flour; unbleached white flour;
enough for soft dough. Beat hard for several minutes. Add
white flour to form dough that can be kneaded; knead hard for
several minutes. Place in ungreased bowl in warm spot, cov-
ered. Let rise until doubled. Knead down. Let rise again.
Form into 3 loaves. Bake at 375 degrees for about 35 to 40 minutes.
Do not let dough more than double when letting dough rise.
Bread will be coarse.
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