Scandinavian Rye Bread

1. 1

   Sprinkle yeast into 1/2 cup of the very warm water; stir in 1 teaspoon of the molasses.

2. 2

   Stir until yeast dissolves.

3. 3

   Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes.

4. 4

   Put rest of water and molasses with salt and shortening in a large bowl.

5. 5

   Stir in yeast mix, rye flour and caraway seed.

6. 6

   Add enough all-purpose flour to make a soft dough. Turn out and knead until smooth and elastic, about 10 minutes. Using flour to keep from sticking, place in greased bowl.

7. 7

   Let rise for 1 hour.

8. 8

   Shape dough into 2 loaves and place on cookie sheet 4 inches apart, which is greased and lightly sprinkled with cornmeal.

9. 9

   Let rise for 45 minutes or until double in bulk. Brush tops with water.

10. 10

    Bake in a hot oven (400u00b0) for 35 minutes or until browned.

11. 11

    Remove from sheet and cool on rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.