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Swedish Rye Bread
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1 pkg | yeast |
1/2 cup | warm water |
2 cups | sifted rye flour |
3/4 cup | molasses |
1/3 cup | shortening,, (crisco) |
2 tsp | salt |
2 cups | boiling water |
6 - 6 1/2 cups | white flour |
Egg,, (beaten-to brush on top) | |
Poppy Seeds,, (to Sprinkle on top) |
Dissolve yeast in warm water.
Combine rye flour, molasses, shortening, salt & boiling water.
Cool to lukewarm
Add yeast mixture and additional ~ 5 cups of white flour
(leaving ~ 1 1/2 cups to knead in after it rests)
Cover; rest 10 minutes
Knead 10 minutes
Place in greased bowl and let raise 1 1/2 hours
Punch down and then let raise 30 minutes
divide dough into 3 parts and let raise 15 minutes
Shape into round loaves and place on greased pans
Cover and let raise 1 hour
Brush with beaten egg and sprinkle with poppy seeds
Bake 350 degree ~ 30 - 40 minutes
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