Rye Bread
Florence Larsen - Blair, Nebraska

1 package dry yeast
1/2 cup warm water

Dissolve yeast in water and set aside.

2 cups rye flour
3/4 cup dark molasses
1/2 cup shortening
2 tablespoons salt
2 cups boiling water

In a large bowl, add ingredients in order, mix well and cool to lukewarm, then add yeast mixture.

6 to 6 1/2 cups sifted white flour

Add flour to make a soft dough, turn out on well floured surface, cover and let rest 10 minutes.  Kneed and place in greased covered bowl.  Let rise twice, divide dough into 3 balls.  Let rise 15 minutes before shaping into round loaves.  Let double in size.  Bake  at 350º F oven for 35-40 minutes.

-------------

Swedish Rye Bread
"Kirsten's Recipe for Rugbrød"  daughter of Phil Larsen's 1st cousin in Denmark."

750 grams wheat flour
750 grams rye flour
1.5 liters lukewarm water
leaven
Mix above mentioned and rest for minimum 12 hours.

Take leaven away for next time your bake.

1 malt beer
1 Danish type of household beer
1 kilogram rye seed
3 spoons coarse salt

Bake it in 3 hours by 125 C. degrees.