Sweet Rye Bread(Sott Rug Brod)
- 1 pkg. dry yeast
- 1/2 c. firmly packed brown sugar
- 1/3 c. molasses
- 1 Tbsp. shortening
- 3 to 3 1/2 c. sifted flour
- 1/4 c. warm water
- 1 Tbsp. salt
- 2 tsp. caraway seed
- 1/2 tsp. anise
- 1 1/2 c. hot water
- 2 c. rye flour
- Soften yeast in warm water.
- Let stand 5 to 10 minutes.
- In a large bowl mix sugar, molasses, shortening, salt, caraway seed and anise.
- Mix in hot water and set aside until lukewarm.
- Then blend in 1 cup flour, beating until smooth.
- Stir softened yeast and add, mixing well.
- Add rye flour and beat until very smooth.
- Then beat in enough remaining flour to make a soft dough.
- Turn it onto a very lightly floured surface.
- Allow dough to rest 5 to 10 minutes.
- Knead.
- Form dough into a large ball and put into a greased, deep bowl.
- Turn to bring greased surface on top.
- Cover with waxed paper and a towel and let stand in warm place (about 80u0b0) until double in volume.
- Punch down with fist; pull edges into center and turn dough completely over in bowl.
- Cover and let rise again until dough is nearly doubled.
- Punch down dough and turn out on a lightly floured surface.
- Grease the baking sheet. Divide dough into 2 portions and shape into balls.
- Cover and allow to rest 5 to 10 minutes.
- Remove to greased baking sheet. Cover and let rise until dough is doubled.
- Bake at 375u0b0 for 25 to 30 minutes or until lightly browned.
- Cool completely on wire rack.
- Makes 2 loaves.
yeast, brown sugar, molasses, shortening, flour, warm water, salt, caraway seed, anise, water, rye flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=475341 (may not work)