Swedish Rye Loaves

• 1/4 cup old-fashioned oats
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 5 tablespoons butter, divided
• 2 teaspoons salt
• 2 cups boiling water
• 3 cups bread flour
• 2 packages (1/4 ounce each) active dry yeast
• 3 cups rye flour
• 1 teaspoon caraway seeds

1. In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120u0b0-130u0b0, stirring occasionally.
2. In a large bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough.
3. Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes.
5. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on
6. coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
7. Bake at 375u0b0 for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.

oldfashioned oats, brown sugar, molasses, butter, salt, boiling water, bread flour, active dry yeast, rye flour, caraway seeds

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