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Swedish Rye Bread for Hepzihba

1 pkg active dry yeast
1/4 cup warm water

1/4 cup brown sugar
1/4 cup light molasses
1 tablespoon salt
2 tablespoons shortening

1 1/2 cups hot water
2 1/2 cups stirred medium rye flour
3 tablespoons caraway seed
2 tablespoons orange peel, thinly pared and cut into 1/4" pieces
3 1/2 to 4 cups sifted all purpose flour

Soften yeast in warm water. In large bowl, combine sugar, molasses,
salt, and shortening. Add hot water and stir until sugar dissolves.
Cool to lukewarm. Stir in rye flour; beat well. Add softened
yeast, caraway seed, and orange peel. Mix well. Stir in enough
all-purpose flour to make a moderately stiff dough.

Knead on well-floured surface until smooth and satiny (about 10
minutes). Place dough in lightly greased bowl, turning once to
grease surface. Cover; let rise in warm place until double (1-1/2
to 2 hours). Punch down. Turn out on lightly floured surface;
divide in 2 portions. Shape each into smooth ball. Cover; let
rest 10 minutes.

Pat dough in 2 round loaves; place on greased baking sheet. (Or
shape in 2 oblong loaves and place in greased loaf pans) Cover
and let rise in warm place until double (1-1/2 to 2 hours). Bake
at 375 degrees about 25-30 minutes. Place foil loosely over tops
last 10 minutes, if necessary. For soft crust, brush with melted
butter. Cool on rack. Makes 2 loaves.


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