Swedish Rye Bread
From Gem's Vegetarian Cooking
Source: Mommy Stone
- 1 Tablespoon yeast
- 1/4 cup packed Br. Sugar
- 1/4 cup Molasses
- 1 Tablespoon Salt
- 1 1/2 cups water, hot
- 2 Tablespoon Shortening, or oil
- 3 Tablespoon Caraway seed
- 2 1/2 cups rye flour
- 4 cups white flour
Mix all but the flour together. Gradually add the flour until the dough does not stick to the side of the mixing bowl. Then dump dough onto floured cabinet, knead until smooth. Place in lightly oiled bowl. Let rise until double. Make into two loaves. Let rise until double. Bake 25 to 30 minutes in 375 degree oven Makes two loaves
