Minnesota Swedish Rye Bread
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Solid shortening||2 1⁄2 Tablespoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground anise||1 Teaspoon|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Tablespoon|
|Rye flour||2 Cup (32 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Melted butter||1 Tablespoon|
Transfer to a large mixing bowl and add water, shortening, molasses, 1/2 cup sugar, salt and anise.
Dissolve yeast in 1/4 cup warm water and 1 tablespoon sugar in a small bowl.
When milk mixture is lukewarm (90°F), add yeast mixture, then rye flour; mix until smooth.
Add all purpose flour until dough is easy to handle.
Turn dough onto floured board.
Knead until smooth, about 10 minutes.
Place in greased bowl and turn to grease top.
Cover and let rise in a warm place until double in bulk, about 1 hour.
Measure and form into three balls.
Cover and let rest 15 minutes.
Form into loaves and place in well greased 9x5x3 inch loaf pans.
Cover and let rise in a warm place until double in size, about 30 minutes.
Bake in a preheated 375°F oven 35 to 40 minutes.
After removing from oven, brush tops with melted butter.
Remove from pans and cool on racks.