Swedish Rye Bread Ubetcha!

This is a delicious sweet bread. Making bread takes time and needs a warm place to rise. We suggest turning your oven on warm and letting the dough rise covered on top of the stove. If you happen to be lucky enough to have a fireplace (we had a gas radiant fireplace in Medicine Hat, AB), let your dough rise covered on the side of the hearth for warmth.

1 package dry yeast

1/4 c warm water

In a small bowl or liquid measuring cup, add yeast to 1/4 c warm water.

1/4 c Vegan dark brown sugar

1/4 c molasses

2 T Vegan shortening

1 - 1/2 c hot water

1 - 1/2 c rye flour

3 to 3 - 1/2 c unbleached white flour

2-3 t caraway seed

In a large bowl or food processor combine sugar, molasses, shortening and hot water, stir until dissolved. Cool. Add the rye flour to the sugar mixture and mix well. Stir in the yeast mixture. Add the caraway seed and the rest of the flour 1 c at a time and knead until the dough is soft and starts to form a ball. Place ball of dough into a large greased bowl, cover and let rise until doubled in size (approximately 1-1/2 hours). Divide the dough in half to make 2 loaves. You can use oiled loaf pans, but we prefer round Artisan loaves placed on oiled baking sheets. Place dough in loaf pans or shape into balls and place on a baking sheets. Cover and let rise in a warm place until doubled in size (approximately 1 hour). Bake in a 350 degree oven for 30 minutes or until done.

*Great bread for our "Luck of the Irish" Reuben Sandwiches recipe on 4/11/10!