Grandma Hanson’s Swedish Rye Bread
Soften 1 pkg. dry yeast in ¼ cup water.
In large bowl combine:
¼ C. Brown sugar
¾ C. molasses
2 t. salt
2 T. shortening
Add ½ C. hot water. Stir until sugar is dissolved. Cool to lukewarm. (optional - add 2 tsp. Caraway seeds). Stir in 2 ½ C. sifted rye flour and beat well. Add softened yeast and stir well.
Stir in 3 ½ - 4 C. white sifted flour to make soft dough. (Try to use 3 ½ c. for more moist loaf.) Turn out on board and let stand 10 minutes. Knead until smooth. Place dough in lightly greased bowl and let rise in warm place until double in bulk (about 1 ½ hour). Turn out on board and divide into 2 portions. Bake at some ° until golden brown.
