Mom’S Swedish Rye

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110u0b0 to 115u0b0)
• 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

1. 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.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

active dry yeast, water, sugar, shortening, molasses, salt, rye flour, flour, butter

Taken from www.tasteofhome.com/recipes/mom-s-swedish-rye/ (may not work)