Swedish Rye Bread

2 cups milk 
1 tsp. salt 
3 Tbsp. brown sugar 
2 cakes or pkgs. of yeast 
3 cups flour 
3 cups rye flour 
1 Tbsp. caraway seeds 

 

Scald milk.
Add salt, brown sugar and cool until lukewarm, 80 to 85 degrees.
Add yeast and dissolve thoroughly.
Stir in flour and beat thoroughly.
Stir in rye flour and a little more white flour, if necessary, to make a dough that does not stick to the hands.
Turn out on lightly floured board and knead until smooth and elastic.
Place in a greased bowl, cover and allow to rise in a warm place until doubled in bulk.
Punch down and knead caraway seeds into the dough.
Shape into two-loaves.
Place in greased pans and brush tops with melted butter.
Allow to rise until doubled in bulk.
Bake in 375-degree oven for 50 minutes.

Makes 2 loaves