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Swedish Limp Rye Bread Recipe


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     Swedish Limp Rye Bread

Category   Desserts - Breads
Sub Category   None

2 pkg. active dry yeast
1 1/2 cups warm water
1/4 cup molasses
1/3 cup sugar
2 tbsp shortening
2 1/2 cup rye bread
2 1/4- 2 3/4 cups flour

Dissolve yeast in warm water. Stir in molasses, sugar, shortening, and rye flour. Beat in smooth. Stir in enough flour to make dough easy to handle. Let dough rest 10-15 minutes. Turn out on lightly floured surface and kneed until smooth and elastic. Place in greased bowl; cover. Let rise in warm place until double in size. Punch down dough and let rise 1 more time. Grease baking sheet. Punch doen dough and divide in half. Shape each half into a round slightly flat loaf. Place in opposite corners of baking sheet. Let rise 1 hour. Heat oven to 375 degrees. Bake until loaves sound hollow when tapped, 30-35 minutes. Cool on wire rack

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