Real Swedish Rye Bread

• 2 c. boiling water (maybe 1/2 milk)
• 1/4 c. quick cooking oats
• 1/3 c. brown sugar
• 1 tsp. salt
• 1/4 c. butter
• 1/4 c. molasses
• 1 cake yeast
• 2 c. flour
• 3 c. rye flour
• 1 1/3 to 1 1/2 c. flour

1. Pour boiling water over oatmeal, brown sugar, salt, butter and molasses.
2. Cool, add yeast. stir.
3. Add 2 cups flour.
4. Beat hard 2 minutes.
5. Add rest of flour, just enough to make soft dough.
6. Rest 10 minutes.
7. Knead until smooth and elastic.
8. Place in greased bowl.
9. Cover and let rise until double.
10. Punch down and let rise again.
11. Divide dough in half, shape into two loaves.
12. Let rise about 45 minutes.
13. Bake in oven (375u0b0) for 35 to 40 minutes.
14. When baked, brush tops with butter.

boiling water, cooking oats, brown sugar, salt, butter, molasses, cake yeast, flour, rye flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753867 (may not work)