Swedish Rye Bread

• 1 package active dry yeast
• 1/4 cup warm water (105 degree F to 115 degree F)
• 1/2 cup butter cut up
• 1/3 cup sugar
• 1/4 cup light-flavored molasses
• 2 teaspoons salt
• 2 cups boiling water
• 2 cups rye flour
• Butter softened
• 4-3/4 to 5-1/2 cups all-purpose flour

1. In a small bowl dissolve yeast in the warm water. Set aside. 2. Meanwhile, in a large mixing bowl place the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour. Beat with an electric mixer on low speed until combined, then on medium speed about 3 minutes or until smooth. Gradually beat in yeast mixture until combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can. 3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours). 4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Cover and let rise in a warm place until nearly double (40 to 50 minutes). 5. Bake in a 350 degree F oven for 35 to 45 minutes or until done. Remove from pans. Brush tops of warm loaves with a little softened butter. Cool on wire rack. Makes 2 loaves (24 servings).

Total Fat (g) 5

Saturated Fat (g) 3

Cholesterol (mg) 11

Sodium (mg) 230

Carbohydrate (g) 29

Fiber (g) 2

Protein (g) 3

Vitamin A (DV%) 5

Calcium (DV%) 1

Iron (DV%) 9

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