Swedish Rye Bread

This recipe is one passed down from generations in my husband's family. I've made this bread for years, but it seems it always tasted better to me when Joe's mom made it.

2 C. rye flour
1 T. salt
1/2 C. sugar
1/2 C. shortening
3 C. boilong water
1/2 C. molasses
1 cake (or package) yeast
1/2 C. warm water
Flour

Put rye flour, salt and sugar in large bowl.
Pour boiling water over this and let stand until lukewarm.
Add melted shortening, molasses and the yeast that has been softened in the 1/2 C. warm water.
Add flour and beat smooth.
Add more flour to make a stiff dough, kneading lightly on floured surface.
Place in greased bowl; cover and let rise until doubled in bulk.
Again knead the bread, adding more flour if still somewhat sticky.
Cover and let rise again.
When doubled in bulk, mold into 3 loaves; place in greased loaf pans and let rise unitl very light.
Bake @ 350 degrees for 1 hour.
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I put this in exactly the way it was from my mother-in-law's book.
I did change quite a few things over the years and will give you my recipe in another post.

Making Bread

I am always surprised when someone says they have trouble with bread making.
Having been a bread maker for almost 40 years, it comes second nature for me now. I remember the soothing, rhythmic nature of bread making when I was doing so for my family of 5 a couple of times a week, and sometimes more if we had company. Feasting on homemade bread was so much a part of our lives, we took it for granted, I'm sure. As my kids got older, I taught them to make the bread. Our son and daughter each won a Blue ribbon at the local County fair for their bread making skills, and that same daughter sold bread at the local farmer's market.

Because I didn't grow up  with homemade bread, I can still remember the first times I had it. The most pronounced was at a friends right after the bread had been taken out of the oven. She slathered it with butter for me and I was in heaven. I think I must have subconsciously determined then to learn how to bake bread myself. The other times were at family holidays where my aunt would always produce some lovely, sugar-glazed rolls that I also remember so distinctly.

I didn't really start to make bread though until after I was married at 21. I had a friend who tutored me, and I am glad she did for though I did a lot of baking at home prior to getting married and thus was well versed in most baking techniques, the whole idea of yeast was a bit daunting for me, I think. Otherwise, why wouldn't I have tried to make bread sooner? I'm guessing because I didn't really know anyone who did make bread and I was needing a little outside encouragement.