Swedish Rye Bread - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. lukewarm water
1/4 c. brown sugar
1/4 c. molasses
1 Tbsp. salt
2 Tbsp. shortening
1 1/2 c. hot water
2 1/2 c. medium rye flour
3 Tbsp. caraway seed
white flour (2 to 3 1/2 c.)

Preparation

Dissolve the yeast
in the lukewarm water.
Combine the brown sugar, molasses, salt, shortening and hot water; stir until dissolved.
Cool to lukewarm. Add the rye flour. Add yeast and caraway seed.
Mix well. Add enough white flour to make soft dough. Use reserved for kneading.
Place in greased bowl. Cover and let rise until double (1 1/2 to 2 hours).
Punch down. Divide into 2 parts and form into balls. I use a pie pan.
Cover and let rise until double.
Bake at 375\u00b0 for 25 to 30 minutes. Brush with margarine while still hot.