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SWEDISH RYE BREAD

Category:    Bread
Yield:2 servings
 
      1 pk Active dry yeast                1 1/2 c  Hot water
    1/4 c  Warm water                      2 1/2 c  Rye flour,stirred
    1/4 c  Brown sugar                         3 tb Caraway seed
    1/4 c  Light molasses                      4 c  Sifted flour
      1 tb Salt                                2 tb Grated orange peel(opt.)
      2 tb Shortening                     
 
  Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and
  shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.
  Stir in rye flour, beat well. Add softened yeast, and caraway or orange
  peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead
  on well floured work surface until samooth and satiny (10 minutes) Place
  dough in greased bowl, turn once to grease top. Cover, let rise until
  doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work
  surface, divide into 2 portions. Shape each into a smooth ball. Cover, let
  rest 10 minutes. Pat dough in 2 round loaves, place on greased baking
  sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for
  25-30 minutes. Place foil loosely over tops last 10 minutes. For soft
  crust, brush with melted butter. Cool on wire racks.
 

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