Easy Swedish Rye Bread
|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Medium||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Stirred medium rye flour||2 1⁄2 Cup (40 tbs)|
|Caraway seed/2 tablespoons grated orange peel||3 Tablespoon|
|Sifted all purpose flour||4 Cup (64 tbs)|
Soften active dry yeast in 1/4 cup warm water (110°) or compressed yeast in 1/4 cup lukewarm water (85°).
In a big bowl, combine the brown sugar, molasses, salt and shortening; add the hot water and stir till the sugar dissolves.
Cool to lukewarm.
Stir in the rye flour; beat well.
Add the softened yeast and caraway seed; mix well.
Reserving some of the all-purpose flour for kneading, add enough of the remainder to make soft dough.
Cover; let rest 10 minutes.
Turn out on a lightly floured surface and knead till smooth and satiny, about 10 minutes.
Place dough in a lightly greased bowl, turning dough once to grease the surface.
Cover; let rise in a warm place till double (about 1 1/2 to 2 hours).
Turn out on a lightly floured surface and divide into 2 portions.
Round each piece of dough in a ball.
Cover and let rest for 10 minutes.
Pat balls of dough into 2 round loaves and place on opposite corners of a greased baking sheet.
Cover and let rise in a warm place till almost double (about 1 to 1 1/2 hours).
Bake in a moderate oven (375°) for 25 to 30 minutes.
Place foil over tops last 10 minutes, if necessary.
For soft crust, brush tops with melted butter or margarine while loaves are still hot.
Cool on rack.