This recipe for Swedish Rye Bread, by Naomi Jones, is from The Jones-Simpson Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs. Yeast 5 Cups Luke Warm Water 1 Cup Molasses 1 Tbsp. Salt 1 Tbsp. Lard 1/2 tsp. Anise Seed 4 Cups Rye Flour 6 Cups White Flour
Mix in large bowl and knead for 10 minutes. Put in greased bowl and let rise till double in bulk. Punch down, let rest 10 minutes & make into leaves. Let rise again. Bake 375º for 35 minutes. Makes 4 - 1 1/2 lb. loaves. A variation of this is to use 1/2 cup oil in place of the lard.
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