Mom’s Swedish Rye Bread

Ingredients

  • 3 c med rye flour
  • 1/2 c dark molasses
  • 1/4 c shortening
  • 1 T salt
  • 2 1/2 hot water
  • 1 pkg active dry yeast
  • 4 c white flour

Directions

  • Make sponge from 1 cup water, yeast, 1 TBS sugar, and 2 cups white flour; let stand.
  • Mix remaining water, molasses and shortening.
  • Add flour; mix well.
  • Add sponge.
  • Knead all together, about 10 minutes, with greased hands, as it’s sticky.
  • Let rise until double or about 2 hours.
  • Punch down; rise again.
  • Shape into round or long loaves.
  • Place in greased pans and rise 1 hour 15 minutes.
  • Bake 30-35 minutes at 350 degrees.
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