Swedish Rye Bread Supreme
(This Farm Journal recipe has been my favorite for over 25 years)

1/4 c. brown sugar, firmly packed
1/4 c. light molasses
1 tblsp. salt
2 tblsp. shortening
1 1/2 c. boiling water
1 pkg. dry active yeast
1/4 c. warm water
2 1/2 c. rye flour
2 to 3 tblsp. caraway seeds, or 2 tablsp, grated orange peel, or 1 tsp anise seeds (your choice)
3 1/2 to 4 c. sifted flour

Combine brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir untill sugar is dissolved. Cool to lukewarm.

Sprinlkle yeast on warm water; stir to dissolve.

Stir rye flour (stir before measuring) into brown sugar-molasses mixture, beating well. Stir in yeast and flavoring (caraway seeds, orange peel or anise seeds); beat until smooth.

Mix in enought flour, a little at a time, first with a spoon and then with hands, to make a smooth soft dough. Turn onto lightly floured board; knead until satiny and elastic, about 10 minutes. Place dough in lightly greased bowl; turn over dough to grease top. Cover and let rise in a warm spot until doubled about 11/2 to 2 hours.

Punch down; turn dough onto lightly floured board and divide in half. Round up the dough to make two balls. cover and let rest 10 minutes. Shape into loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2 " loaf pans. Cover and let rise until almost doubled, 1 1/2 to 2 hours.

Bake in moderate oven (375 degrees) 25 to 39 minutes, covering with a sheet of aluminum foil the last 15 minutes if loaves are browning too fast. Turn onto wire racks to cool. Brush with melted butter while warm if you like a soft crust. Makes 2 loaves. (This freezes well.)