Prep 3 hrs
Cook 45 mins
A delicious, traditional bread from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 quart water, hot (the water leftover from boiling potatoes is called for)
- 1 cup sugar
- 1⁄4 cup butter
- 2 -3 tablespoons dark molasses
- 1 1⁄2 tablespoons salt
- 2 compressed yeast cakes
- 1⁄4 cup water, lukewarm
- 2 cups light rye flour
- 8 cups white flour (amount is approximate)
- 2 cups raisins, scalded and drained very well
- melted butter
- To the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm.
- Soften yeast in 1/4 cup lukewarm water; add to potato water mixture.
- Add rye flour, beat; add enough white flour to manipulate, and raisins.
- Knead well until smooth and elastic.
- Cover and let rise until doubled.
- Punch down and form into loaves and place on greased baking sheets.
- Cut top of loaves with a few gashes of the knife and brush with butter.
- Let rise until doubled.
- Preheat oven to 400°F.
- Bake at 400F for 15 minutes, then reduce to 350F and bake for 30 more minutes.