Swedish Raisin Rye Bread 36 ounces (or more) seedless raisins 5 cups warm water (105 degrees F) 6 tablespoons yeast 1 cup brown sugar 1 cup dark molasses 9 tablespoons shortening 2 tablespoons salt 4 to 5 cups medium rye flour 10 cups white flour
Soak raisins in cool water overnight. Dissolve yeast in water. Beat brown sugar, molasses, salt and shortening. Add yeast mixture. Add the rye flour and beat until smooth. Add enough white flour to make a soft dough. Add drained raisins.
Let rise, punch down, and let rise again. Put into loaf pans. Bake at 350 degrees F for 35 to 40 minutes. Makes 7 to 8 loaves.
