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Swedish Rye Bread

1/4 cup old fashioned oatmeal

1/3 cup brown sugar

1/4 cup molasses

5 T butter or stick margarine, divided

2 tsp. salt

2 cups boiling water

3 cups flour

2 packages dry yeast

3 cups rye flour

1 tsp. caraway seeds

Combine oatmeal, sugar, molasses, 4 tablespoons butter, and salt. Stir in boiling water. Let stand until mixture cools to 120-130°. Combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour to form a stiff dough. Pour onto a floured surface and knead about 6-8 minutes. Place in bowl and allow to rise until double or about 1 hour.

Punch down dough and allow to rise again. Divide into three portions and shape into loaves. Place on baking sheets and allow to rise. Bake 375° for 25-50 minutes. Brush with remaining butter and sprinkle with caraway seeds.
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