Swedish Rye Bread
This is a sweeter version of swedish rye bread.
- 1/2 cup water (110-115 degrees)
- 2 packages yeast
- 1 teaspoon granulated sugar
- 2 cups water
- 1 tablespoon salt
- 1/2 cup molasses (we use grandma's brand)
- 1/2 cup brown sugar
- 3 tablespoons Crisco
- 2 cups medium rye flour
- 5-6 cups bread flour (or white flour)
Dissolve yeast in 1/2 cup warm water and add 1 tsp sugar set aside.
In a large bowl comgine remaining water, sugar, molasses, salt, shortening, rye flour& 1 cup white flour, mix well and add yeast mixture.
Gradually mix, then knead in remaining flour to form soft dough.
Place in greased bowl and let rise until double.
Divide into two loaves, put in greased pans and let rise again.
Bake at 350 40-50 minutes.
Baste with melted butter when done.