Great Aunt Edna’S Swedish Rye Bread

• 1 package Dry Yeast, 0.75 Ounce Packet
• 1/4 cups Warm Water
• 1 Tablespoon Sugar
• 2 cups Hot Water
• 1/3 cups Butter (or Shortening Of Choice)
• 3/4 cups Molasses
• 1/2 cups Brown Sugar
• 2 cups Rye Flour
• 4 cups Flour (all-purpose Or Whole Wheat Pastry)

1. **Note that this bread rises twice**
2. Dissolve yeast in the 1/4 cup of warm water and 1 tablespoon sugar. Let stand until yeast is activated (foamy).
3. In a separate bowl add the 2 cups of hot water, butter, molasses and brown sugar. Allow the butter to soften (melt) then mix well. Add the yeast mixture. Then mix in the flours (rye and all-purpose). If using a stand mixer knead until a somewhat stiff dough is formed. If kneading by hand, mix in the bowl until unable to go further, then turn out onto floured board. Add additional flour as needed when kneading.
4. Place in a greased bowl allow to rise until doubled in size. Punch down, knead and allow to rise again. After 2nd rise form into loaves and put into 2 greased loaf pans.
5. Bake at 375 for 45 minutes makes 2 good sized loaves.
6. Note:
7. I often end up with a more sticky dough when I use my stand mixer. If this happens I turn it out and knead by hand.

yeast, ubc, sugar, water, butter, molasses, brown sugar, rye flour, flour

Taken from tastykitchen.com/recipes/breads/great-aunt-ednae28099s-swedish-rye-bread/ (may not work)