Swedish Rye Bread - cooking recipe

Ingredients

1 pkg. yeast
1/4 c. warm water
1/4 c. brown sugar
1/4 c. molasses
1 Tbsp. salt
3 1/2 to 4 c. flour
2 Tbsp. shortening
1 1/2 c. hot water
2 1/2 c. sifted rye flour
3 Tbsp. caraway seeds or 2 Tbsp. grated orange peel

Preparation

Soak yeast in warm water.
Combine brown sugar, salt, shortening and add hot water and stir.
Cool.
Stir in rye flour; beat.
Add yeast and caraway seed.
Mix well.
Add enough flour to make a soft dough.
Turn on floured surface.
Cover and let rest 10 minutes.
Knead.
Place dough in bowl, let rise to double in size.
Divide into 2 portions.
Round each piece.
Cover and let rest 10 minutes.
Place on greased sheet.
Let rise until double in bulk.
Bake at 375\u00b0 for 25 to 30 minutes.
For a soft crust, butter tops while hot.