Penny Ashton - 1990
makes 2 loaves

requires Cookie Sheet
Oven 375° 25-30 min.

  SWEDISH RYE BREAD   I used to give this bread at Christmas time — When I stopped, I got a lot of complaints.   1pkgActive Dry Yeast>Soften yeast in warm water. ¼CWarm Water (110°)   ¼CBrown Sugar>Combine in large bowl. ¼CLight Molasses 1TSalt 2TShortening   1 ½Chot water>Add hot water, stir until Sugar dissolves.   2 ½CMedium Rye Flour (stirred)>Stir in Rye Flour; Beat well.   3TCaraway Seed>Add softened yeast & caraway seed.   3 ½ - 4CAll Purpose Flour (sifted)>Stir in enough flour to make moderately stiff dough.   Knead on well floured surface ’till smooth & satiny (about 10 min.) Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place ’till double (1 ½ - 2 hours) punch down. Turn out on lightly floured surface. Divide into 2 portions. Shape into 2 balls. Cover and let rest 10 min. Shape into 2 round loaves, place on greased baking sheet. Cover, let rise in warm place ’till double (1 ½ - 2 hours) Bake at 375° about 25-30 min. Place foil loosely over top last 10 min. if necessary. Remove from oven. Brush with melted butter. Cool on rack.