Grandma's Swedish Rye Bread

This bread is slightly sweet. It keeps extremely well without becoming stale. It was a staple on the family farm in northern Indiana around 1920.

• Ready In: 5 hrs 25 mins
• Yields: 2 loaves

Ingredients

• 2  cups  lukewarm water
• 1⁄4 cup molasses
• 1⁄4 cup dark corn syrup
• 2  teaspoons salt
• 2  tablespoons shortening
• 2 1⁄2 cups  rye flour
• 3 1⁄2 cups  all-purpose wheat flour, as needed (or more)

Directions

1. Dissolve one package yeast in water.
2. Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
3. Set in warm place until dough doubles in size.
4. Pat down dough, form into loaves in buttered bread pans.
5. Allow dough to double in size.
6. Bake 375 degrees for 25 minutes.
7. As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
8. For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.