Scandinavian Rye Bread

• 6 tsp. yeast
• 2 1/2 c. very warm water
• 1/4 c. light molasses
• 4 tsp. salt
• 2 Tbsp. shortening
• 2 1/2 c. rye flour
• 1 Tbsp. caraway seed
• 5 1/2 to 6 c. all-purpose flour
• cornmeal

1. Sprinkle yeast into 1/2 cup of the very warm water; stir in 1 teaspoon of the molasses.
2. Stir until yeast dissolves.
3. Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes.
4. Put rest of water and molasses with salt and shortening in a large bowl.
5. Stir in yeast mix, rye flour and caraway seed.
6. Add enough all-purpose flour to make a soft dough. Turn out and knead until smooth and elastic, about 10 minutes. Using flour to keep from sticking, place in greased bowl.
7. Let rise for 1 hour.
8. Shape dough into 2 loaves and place on cookie sheet 4 inches apart, which is greased and lightly sprinkled with cornmeal.
9. Let rise for 45 minutes or until double in bulk. Brush tops with water.
10. Bake in a hot oven (400u0b0) for 35 minutes or until browned.
11. Remove from sheet and cool on rack.

yeast, very warm water, light molasses, salt, shortening, rye flour, caraway seed, allpurpose, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519724 (may not work)