Swedish Rye Bread

• 1 pkg. active dry yeast
• 2 1/4 c. warm water
• 4 Tbsp. corn oil
• 1/4 c. sugar
• 1/2 c. molasses
• 1 tsp. salt
• 2 c. rye flour
• 5 c. white flour

1. Add 1 package of active dry yeast which has been dissolved in 1/4 cup warm water.
2. Mix the ingredients well, then add rye flour and white flour.
3. Turn out on well floured surface.
4. Cover and let rest 10 minutes.
5. Knead until dough is smooth and satiny, about 10 minutes.
6. Place in lightly greased bowl.
7. Cover and let rise in warm place until double, about 1 1/2 hours.
8. Punch down, cover and let rise until almost double, about 30 minutes.
9. Turn out on lightly floured surface and divide into equal parts.
10. Form into balls.
11. Cover and let rest 15 minutes.
12. Shape into two round loaves, place on greased baking sheets, cover and let rise until almost double, about 1 hour.
13. Brush loaves with slightly beaten egg.
14. Bake at 350u0b0 for 40 minutes.
15. Yield:
16. 24 servings. Carbohydrate 33 g, protein 4 g, fat 3 g, calories 173.

active dry yeast, water, corn oil, sugar, molasses, salt, rye flour, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302352 (may not work)