Swedish Rye Bread

• 4 c. hot tap water
• 2 Tbsp. shortening
• 4 tsp. salt
• 2 Tbsp. molasses
• 1 c. brown sugar
• 2 tsp. ground cardamom
• 1 Tbsp. anise seed
• 1 pkg. dry yeast
• 3 c. rye flour
• 8 to 9 c. white flour

1. Combine first 7 ingredients and heat to lukewarm. Sprinkle yeast on top and let sit for 10 minutes.
2. Sift together 4 cups white and 3 cups rye flour. Add to mixture and mix well. Continue to add 4 to 5 cups of white flour until you can knead easily. Knead for 8 to 10 minutes and then allow to rise about 2 hours in a large greased bowl covered with a damp towel.
3. Punch down and divide into either 4 loaves or 8 pans of rolls.
4. Let rise, covered with damp cloth.
5. Bake at 375u0b0 for 30 to 35 minutes.

hot tap water, shortening, salt, molasses, brown sugar, ground cardamom, anise seed, yeast, rye flour, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529551 (may not work)