Rågbröd - Light Rye Bread With Raisins

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 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 flour (amount is approximate)
• 2 cups raisins, scalded and drained very well
• melted butter

Recipe

• 1 to the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm.
• 2 soften yeast in 1/4 cup lukewarm water; add to potato water mixture.
• 3 add rye flour, beat; add enough flour to manipulate, and raisins.
• 4 knead well until smooth and elastic.
• 5 cover and let rise until doubled.
• 6 punch down and form into loaves and place on greased baking sheets.
• 7 cut top of loaves with a few gashes of the knife and brush with butter.
• 8 let rise until doubled.
• 9 preheat oven to 400°f.
• 10 bake at 400f for 15 minutes, then reduce to 350f and bake for 30 more minutes.