Title : Swedish rye bread
Categories : Breads
Servings : 2

1 pk Active dry yeast 1 1/2 c Hot water
1/4 c Warm water 2 1/2 c Rye flour,stirred
1/4 c Brown sugar 3 tb Caraway seed
1/4 c Light molasses 4 c Sifted flour
1 tb Salt 2 tb Grated orange peel(opt.)
2 tb Shortening



Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and
shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.
Stir in rye flour, beat well. Add softened yeast, and caraway or orange
peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead
on well floured work surface until samooth and satiny (10 minutes) Place
dough in greased bowl, turn once to grease top. Cover, let rise until
doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work
surface, divide into 2 portions. Shape each into a smooth ball. Cover, let
rest 10 minutes. Pat dough in 2 round loaves, place on greased baking
sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for
25-30 minutes. Place foil loosely over tops last 10 minutes. For soft
crust, brush with melted butter. Cool on wire racks.

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