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Swedish Rye Bread
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1 med. potato
3 c. rye flour
1/2 c. sorghum, molasses or dark syrup
1/2 c. brown sugar
1 tsp. salt
1 3/4 c. warm water
1 tbsp. dry yeast
1/4 c. sugar
3 tbsp. melted shortening
4 c. white flour
Peel, slice and boil potato in water until soft; rice or mash and return to water. Cool until lukewarm. Add yeast and sugar. After yeast has risen, add shortening and white flour. Stir until blended. In separate bowl, combine rye flour, sorghum, salt, brown sugar and warm water. Stir until blended. combine both mixtures. Knead on flat surface with about 4 cups white flour. When all flour is worked into dough, place in greased bowl. Cover and let rise until double in size; punch down and let rise again. Shape into loaves. Bake at 350 degrees for 1 hour. Makes 4 loaves.
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