Swedish Rye Bread

You can make a meal of this bread with soup and a salad.

Yield

40 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 3/4 cups warm water (110°F to 115°F/43°C to 46°C)
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2 1/2 cups rye flour
3 3/4 cups all-purpose flour
2 tablespoons butter or margarine, melted

Directions

In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.

Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45 to 60 minutes. Meanwhile, preheat oven to 350°F (177°C).

Bake for 30 to 35 minutes or until golden brown. Brush with butter.