Swedish Rye Bread

• 6 c. boiling water
• 3/4 c. quick oats
• 1 c. brown sugar
• 3 Tbsp. salt
• 3 Tbsp. anise seed
• 3 Tbsp. caraway
• 3/4 c. shortening
• 3/4 c. strong dark molasses
• 3 small cakes yeast
• 6 c. flour (white)
• 9 c. rye flour

1. Pour boiling water over 1st 7 ingredients.
2. Stir well and cool to lukewarm.
3. Crumble yeast into mixture.
4. Stir until yeast is dissolved.
5. Add 6 cups of flour.
6. Beat for 2 minutes.
7. Mix in rye flour with hand.
8. Add enough white flour to make soft dough.
9. Mix well.
10. Let dough rest for 10 minutes.
11. Knead until smooth and elastic.
12. Place in a greased bowl.
13. Punch down and let rise again. Punch down and divide into 5 or 6 loaves.
14. Cover and let rise again until almost double.
15. Bake in 350u0b0 to 360u0b0 oven for 35 to 40 minutes.

boiling water, oats, brown sugar, salt, anise seed, caraway, shortening, molasses, cakes yeast, flour, rye flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501172 (may not work)