Swedish Rye Bread

• 3 c. milk
• 3 Tbsp. butter
• 1 c. Grandma's molasses
• 2 pkg. dry yeast
• 1/4 c. lukewarm water
• 1/4 c. plus 2 Tbsp. sugar
• 1 Tbsp. salt
• 2 c. rye flour
• 8 c. sifted white flour

1. Scald milk, but do not boil.
2. Add butter and molasses to the milk and let it cool.
3. Mix yeast and lukewarm water.
4. Add sugar and salt to yeast mixture.
5. Add the yeast mixture to cool milk. Add 2 cups of rye flour and 6 to 8 cups of sifted white flour. Knead on floured board.
6. Let the dough rise in a greased bowl until doubled in size.
7. After it has risen, punch it down and make the dough into 3 loaves.
8. Let the dough rise again in 3 bread pans or 1 pound coffee cans that have been floured and greased.
9. Bake at 325u0b0 for 45 minutes or until done.
10. May be frozen.

milk, butter, grandmas molasses, yeast, water, sugar, salt, rye flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578971 (may not work)