SWEDISH RYE BREAD
1/2 cup brown sugar
1 1/2 tsp. salt
1/4 cup molasses
1/4 cup honey
1 cup milk
1 cup water
3 tbsp. butter
1 1/4 cups rye flour
2 pkg. active dry yeast
5 cups white bread flour
3 tbsp. caraway seeds (optional)
Combine sugar, salt, melted butter, rye flour, molasses and honey in a large mixing bowl.
Dissolve yeast in 2 tbsp. lukewarm water with a pinch of sugar. Set aside for 10 minutes.
Scald the milk and water; pour gradually over ingredients. Mix well.
Let cool to lukewarm and add the dissolved yeast.
Knead in 5 cups white flour and work in the caraway seeds (if using). Let rise until doubled in size.
Form into loaves and place into greased bread pans, or form into a round and place on baking sheets (cut an X across the center for rounds).
Cover with a damp towel and place in a warm, draft-free place to rise until double in size.
Bake in a 250°F oven for 90 minutes, then at 300°F for 15 minutes, or until loaf is browned and sounds hollow when the bottom is tapped.
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