Swedish Rye Bread - cooking recipe

Ingredients

1 c. scalded milk
2 1/2 tsp. salt
2 Tbsp. molasses
2 Tbsp. oil
1 c. water
1 cake yeast
3 1/2 c. unbleached flour, sifted
1 Tbsp. caraway seed
2 c. rye flour

Preparation

Pour the milk
over
the
salt,
molasses and oil.
Add water when cool; add yeast and unbleached flour and beat until smooth. Stir in
caraway
seed.
Gradually\tadd the rye flour and mix to make
a
medium stiff dough.
Dough will be sticky. Turn it out onto a floured board and knead 10 minutes.\tCover, let rise until double,
2 hours.
Punch down, let rise again. Shape into 2
long rolls on cookie sheets with cornmeal.
Let rise until double. Bake at 375\u00b0 for 30 to 40 minutes.