"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Uncle Cully's Swedish Rye Bread Recipe

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This recipe for Uncle Cully's Swedish Rye Bread, by , is from All the way HEY!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 c water
1 c dark brown sugar
4 t salt
8 oz. dark molasses
4 T caraway seeds
4 T orange peel
4 T butter
2 c milk (scalded - heat to a boil and turn off and cool)
4 c rye flour
5 packs of yeast
8 c white flour

Mix and knead. Let it rise in a bowl covered in a warm place covered with saran wrap tightly. Knock it down twice and let it rise one more time in loaf pans and bake.

Heat oven to 400 then turn down to 350 and cook for 30-45 minutes.




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