Swedish Rye Bread

by Ernest Freeman

1 package dry yeast

1/4 c. warm water

1/4 c. brown sugar

1/4 c. light molasses

2 T. shortening or oil

1 t. salt

1 1/2 c. hot water

2 c. rye flour

3 1/2 c. white flour

Soften yeast in warm water.  In large bowl,  mix salt, sugar, molasses and shortening.  Add hot water and stir.  Cool to lukewarm.  Stir in rye flour and beat well.  Add yeast.  Add flour.  Turn out soft dough on floured surface.  Cover and let rest for 10 minutes. Knead until smooth and satiny (about 10 minutes).  Place in light greased bowl, turning once to grease surface.  Cover.   Raise to double bulk (1 1/2 to 2 hours).  Punch down and turn out on lightly floured surface.  Divide into loaves and round each piece into a ball.  Cover and let rest for 10 minutes.  Pat dough in round loaves and place on baking sheet.  Cover and raise until almost double...1 1/2 to 2 hours.  Bake at 375ºF. for 25-30 minutes.