Favorite Swedish Rye

• 2 cups golden raisins
• 1 tablespoon active dry yeast
• 2-1/2 cups warm water (110u0b0 to 115u0b0)
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1/4 cup shortening
• 1 teaspoon salt
• 2 cups rye flour
• 7 to 8 cups all-purpose flour

1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2. In a large bowl, dissolve yeast in warm water. Add the brown sugar, molasses, shortening, salt, rye flour and 4 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; shape into 3 round loaves. Place on greased
5. . Cover and let rise until doubled, about 45 minutes.
6. Bake at 375u0b0 for 25-30 minutes or until bread sounds hollow when tapped. Remove to wire racks to cool.

golden raisins, active dry yeast, water, brown sugar, molasses, shortening, salt, rye flour, flour

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