Swedish Rye Bread
- 2 pkg. dry yeast
- 1/2 c. warm water
- 2 c. rye flour
- 3/4 c. molasses
- 1/3 c. shortening
- 2 c. boiling water
- 6 to 6 1/2 c. white flour
- Soften yeast in warm water.
- Combine rye flour, molasses, shortening, salt and boiling water; blending well.
- Cool to lukewarm; add softened yeast.
- Stir in white flour gradually. Transfer to floured board, let rest 10 minutes.
- Knead until shiny (about 10 minutes).
- Cover and put in greased bowl to rise for 2 hours.