Swedish Rye Bread

Ingredients

Hot liquids

1 pt water

2 T shortening

1/2 c sugar

1 T salt

1/2 c molasses

Bowl

1 qt buttermilk

1 t baking soda

2 lb rye flour

Yeast mixture

2 T active dry yeast

1/2 c warm water

1 t sugar

1 t anise extract

2 lb white flour

Instructions

Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.

To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.

Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 

Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.

Turn out on floured table, punch down and knead some more.

Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.

Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.

Bake at 375°F for 50-60 minutes.

Notes:

1/2 recipe made 4 - 8"x4" loaves.

Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)