Recipe Swedish Rye Bread I (Bread)

Required Ingredients:

• 1 1/2 (0.6 ounce) cakes compressed fresh yeast
• 1 1/2 cups warm water
• 1 1/2 cups warm milk
• 1 tablespoon salt
• 6 cups bread flour
• 1/4 cup molasses
• 1 cup packed brown sugar
• 1/3 cup melted shortening
• 3 cups rye flour

Preparing/Cooking:

• Dissolve yeast in warm water.
• Scald milk.
• Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening.
• Cool to lukewarm, and add dissolved yeast.
• Add rye flour, beating with mixer.
• Gradually beat in white flour.
• Place dough in a greased bowl, and turn to coat the surface.
• Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board.
• Knead until dough becomes elastic, and does not stick to the board.
• Allow to rest for 5 minutes.
• Divide into 3 equal portions, and shape into loaves.
• Place in greased 9 x 5 inch bread pans.
• Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

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