Swedish Rye Bread Supreme

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Take your pick of caraway or anise seeds or orange peel for flavoring


  • ¼ c. brown sugar, firmly packed
  • ¼ c. light molasses
  • 1 tblsp


  • Combine brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir until sugar is dissolved. Cool to lukewarm.
  • Sprinkle yeast on warm water; stir to dissolve.
  • Stir rye flour (stir before measuring) into brown sugar-molasses mixture, beating well. Stir in yeast and caraway seeds; beat until smooth.
  • Mix in enough fl