"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Swedish Rye Bread Recipe

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This recipe for Swedish Rye Bread, by , is from Thelma's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Six cups of white flour
One cup rye flour
Three teaspoon salt
cup brown sugar
Two tablespoons shortening, melted
Two yeast cakes or packets
cup orange marmalade
Two and cups water (pretty warm)
Two tablespoons caraway seed
One egg

Blend liquid ingredients together with yeast.
Then work in flours and and knead until smooth.
Let rise until doubled in size.
Divide into three loaves.
Place into slightly greased loaf pans and let rise again to top of pan.
Just before baking whip the egg and brush over top lightly.
Bake at 350 for 45 minutes.




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