Swedish Rye Bread

• 1 pkg. dry yeast
• 1/4 c. lukewarm water
• 1/4 c. brown sugar
• 1/4 c. molasses
• 1 Tbsp. salt
• 2 Tbsp. shortening
• 1 1/2 c. hot water
• 2 1/2 c. medium rye flour
• 3 Tbsp. caraway seed
• white flour (2 to 3 1/2 c.)

1. Dissolve the yeast
2. in the lukewarm water.
3. Combine the brown sugar, molasses, salt, shortening and hot water; stir until dissolved.
4. Cool to lukewarm. Add the rye flour. Add yeast and caraway seed.
5. Mix well. Add enough white flour to make soft dough. Use reserved for kneading.
6. Place in greased bowl. Cover and let rise until double (1 1/2 to 2 hours).
7. Punch down. Divide into 2 parts and form into balls. I use a pie pan.
8. Cover and let rise until double.
9. Bake at 375u0b0 for 25 to 30 minutes. Brush with margarine while still hot.

yeast, water, brown sugar, molasses, salt, shortening, water, medium rye flour, caraway seed, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921839 (may not work)