Sweden Ragkakor Rye Bread;

Use your leftover coffee, potato water or even hot chocolate or sour milk for this bread. It is wonderful fresh from the oven, spread with butter and served with a glass of ice-cold milk. It keeps well, too, and is a great base for a sandwich.

Yield: 2 round loaves and 2 tiny buns for the children. Can be frozen.

1 envelope yeast
1/4 cup lukewarm water

1 cup liquid, as suggested above (Mix with water, if necessary, to get 1 cup of liquid)
1/2 stick butter or 1/4 cup lard
1/4 cup dark corn syrup
1 tsp. salt
2 Tbs. crushed fennel seeds (optional)
3 cups rye flour
1 to 1 1/2 cups all purpose flour

Preheat the oven to 425 degrees F.

Dissolve the yeast in the lukewarm water.

Scald the 1 cup of flavored liquid. Add the butter or lard, salt, fennel and syrup, and let stand until lukewarm.

Pour the yeast mixture into a large mixing bowl and stir in the liquid shortening and spice mixture. Then add the rye flour and half the all-purpose flour. Mix in more all- purpose flour until you have a dough that is not sticky.

Transfer the dough to a lightly floured work surface and knead for a few minutes until shiny and smooth.

Place the dough in a large buttered bowl, cover with a towel and let rise for about 1 hour or until doubled in bulk.

Return the dough to the work surface and knead for a couple of minutes. Divide into 2 equal pieces and shape these into round flat cakes, about 7 inches in diameter.

Place these on a buttered baking sheet and with a cookie cutter cut a hole, 1 1/2" in diameter, in the center of each cake.

Cover with a towel and let rise for about 25 to 30 minutes. Before you place the breads in the oven. use a fork to prick random holes on top of the dough. Bake the cut-outs as well, as treats for the children.

Bake about 25 to 30 minutes until light brown.

After you remove the breads from the oven, brush them with water, then cool wrapped in a towel.