Mom's Swedish Rye Recipe

Mom's Swedish Rye Recipe
My mom baked this bread in coffee cans, but I prefer to use regular loaf
pans. I usually double the recipe so I have extra loaves available in the
freezer.

32 Servings
Prep: 20 min. + rising
Bake: 40 min.

Ingredients

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1/4 cup molasses
2 teaspoons salt
3/4 cup rye flour
5 to 6 cups all-purpose flour
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar,
shortening, molasses, salt, rye flour and 3 cups all-purpose flour. Beat
until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
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. Turn onto a lightly floured surface; divide in half.
Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and
let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans
to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves
(16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 107 calories, 2 g fat (trace
saturated fat), 0 cholesterol, 149 mg sodium, 20 g carbohydrate, 1 g fiber,
2 g protein.

Mom's Swedish Rye published in Best of Country Breads , p46

Beth Layman :)