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Swedish Rye Loaves
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2 1/2 c. rye flour,
(lightly spoon
flour into measuring
c. then level off)
2 pkgs. dry yeast
1/3 c. firmly packed brown sugar
1 tbsp. salt
Combine all ingredients into large mixing bowl and blend. In saucepan heat 2 cups water, 1/4 cup molasses, 1/4 cup butter or margarine until very warm (120 to 130 degrees). Add to flour mixture, blend until moistened, beat two minutes. Stir in 3 1/2 to 4 cups flour to form a sticky dough. Knead dough, adding 1/2 to 1 1/2 cups flour until dough is smooth, pliable, and no longer sticky (about 5 minutes). Place dough in greased bowl, cover. Let rise in warm place until light and not quite double in size, about 45 to 60 minutes. Grease two 9 x 5 inch loaf pans. Punch down dough, divide into two parts. Shape into rectangular loaves to fit pans. Cover, let rise in warm place until light, but not quite double in size (30 to 40 minutes). If desired brush loaves with beaten egg before baking. Bake at 375 degrees for 25 to 35 minutes, until loaf sounds hollow when lightly tapped. Immediately remove from pans and cool.
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