Grandma Leef's Swedish Rye Bread
This is a large recipe but you must freeze some and save it for toasting. It is the best with gobs of butter on it after toasting. I make this for Thanksgiving and Christmas. When the family stays overnight they fight for the toaster to have it for breakfast.
- 2 pkgs yeast
- 1 quart lukewarm water
- 1 cup brown sugar
- 2 Tbsp salt
- 2 Tbsp shortening
- 1 Tbsp anise seed
- 1 Tbsp caraway seed.
- 1/2 cup dark molasses
- 4 cups rye flour
- 5-6 cups white flour
Take about a half cup of warm water from the quart and put in yeast to disssolve.
Mix remaining water sugar, salt, seeds and molasses. Bring to boil add butter and set aside to cool.
Put rye flour into large bowl and add liquid. Beat well until mixture falls from sheets from spoon. Add 1 cup flour and mix in, then add yeast mixture. Beat well, you will start to feel the pain. Add enough white flour to make a stiff dough. This dough is pretty sticky so try to get just enough in and then transfer to a floured surface to Knead about 10 minutes.
Grease another large bowl, add dough and turn to cover with grease. Cover with moist towel and let raise to double, about 2 hours or so. Shape into 4 loaves and put in pans and let rise until double again. Bake at 350 for about an hour. Tap for hollow sound.
Remove from oven and brush tops with sugar glaze: Enough very hot water to dissolve 2 Tbsp sugar.
Remove from pans when cool enough and cool on wire racks. Freeze unused loaves when cool.