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SALLIE'S SWEDISH WHOLE WHEAT AND RYE
BREAD
 
2 c. milk
2 c. potato water
1 tsp. white sugar
1 c. dark molasses
1 tsp. anise seed
1 tsp. caraway seed
2 tbsp. salt
1/2 c. brown sugar
3 tbsp. Crisco
2 cakes compressed yeast
2 c. rye flour
2 c. whole wheat flour
Approximately 9 cups white flour

Put yeast and 1 teaspoon white sugar in 1/2 cup potato water; set aside. Put 2 cups rye flour, salt, brown sugar, molasses, anise seed, caraway seed, and Crisco in a large bowl. Scald 1 1/2 cups potato water and add to this. Stir well. Add 2 cups whole wheat flour; scald the 2 cups milk and pour over this. When lukewarm, add the yeast mixture. Beat 1 minute with large spoon. Add white flour until dough is too stiff to stir any longer (approximately 5 cups).

Cover with towel and let stand 10 minutes. Add remaining flour gradually, kneading with lightly greased hands until you can hold your hand on top of dough (count to 30) and the dough does not stick to your hand (approximately 10 minutes). Grease bowl; cover with towel and set in lukewarm place until doubled in size (2 hours). Poke down to flatten and let stand 1/2 hour. Grease 4 or 5 baking pans. Shape into loaves; let rise approximately 1 hour. Bake at 350 degrees for approximately 45 minutes. May have to turn down to 325 degrees after half of baking time if it seems to be browning too fat.

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