Swedish Rye Bread

This recipe comes from a Swedish grandmother. You can make it a meal with soup and a salad. This recipe is not in the From Oma's Kitchen Cookbook.

2 Tbsp/ 30ml dry yeast

½ cup / 120ml warm water

1 tsp / 5ml sugar

4 cups/ 1 L warm water

1/2 cup/ 120ml brown sugar

½ cup / 120ml molasses

4 Tbsp / 60ml butter, melted

1 Tbsp / 30ml salt

1 Tbsp / 30ml lemon juice

5 cups / 2.25 L dark rye flour

8 cups / 2 L all-purpose flour

2 Tbsp / 30ml melted butter

In a (2 cup / 500ml) cup dissolve sugar and yeast, set aside. In a large mixing bowl, mix warm water, brown sugar, molasses, butter, salt and lemon juice. Stir well. Add dissolved

yeast and rye flour; beat until smooth. Stir in all-purpose flour to form a soft dough. Let rest for 20 min.

Turn onto a floured surface and knead until smooth and elastic. Place into a greased bowl and cover; let rise until doubled, about 1 ½ hours.

Punch down and shape into 4 round loaves. Place on parchment lined baking sheets. Cover and let rise 45-60 min. Bake at 350 F/ 180 C for 30 to 40 min. or until golden brown. Brush with butter. Yields: 4 loaves. Can be frozen.