Swedish Rye Bread

SWEDISH RYE BREAD

Another thank you to mom for an amazing recipe. When I think about my childhood and mom baking in the kitchen, I think of Swedish Rye Bread. Mom got this recipe from the Kansas City Star--we lived near Kansas City when I was born so she has had it for more than 50 years. A big thank you to mom for sharing this--it's a keeper.

                                                                 SWEDISH RYE BREAD
 
3 cups water
1 TBS.sugar
1/2 c. brown sugar
3/4 c. molasses
1 TBS. salt
2 TBS shortening
2 Pkg. yeast
4c.rye flour
6c. white flour
Mix together water, sugar,brown sugar,molasses salt and shortening. 

Heat till lukewarm. Add yeast. Let stand 5 minutes. Stir in rye flour 

and enough white flour (about 6 cups) to make a soft dough.Dough should 

be easy to handle and not stick to the hands. Knead dough for a few minutes.

Cover and let rise til double in bulk. Divide dough into 4 equal parts.

Knead each separately and shape into 4 loaves.Let rise in greased loaf pans 

until double in bulk. Bake at 350 degrees for 40 minutes or until brown. Brush crust

with butter while hot.