Swedish Rye Bread
  • 1 package active dry yeast
  • 2 1/4 cups warm water
  • 4 tablespoons corn oil
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 1 teaspoon salt
  • 2 cups rye flour
  • 5 cups white flour
  • 1 egg, slightly beaten
  1. Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with corn oil, sugar, molasses, and salt. Add dissolved yeast and mix well. Stir in rye and white flours. Turn out on well-floured surface. Cover and let rest 10 minutes. Knead until dough is smooth and satiny -- around 10 minutes. Place in lightly greased bowl. Cover and let rise in warm place until double -- about 1-1/2 to 2 hours. Punch down, cover and let rise until almost double, about 30 minutes.
  2. Turn out on lightly floured surface and divide in two equal parts; form into balls. Cover and let rest 15 minutes. Shape into two round loaves, place on greased baking sheets, cover, and let rise until almost double, about 1 hour. Brush loaves with slightly beaten egg. Bake at 350 degrees for 40 minutes. Remove t