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Norwegian Rye Bread


  • 5 cups water
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 2 Tbsp. salt
  • 1/2 cup molasses
  • 2 Tbsp. shortening
  • 2 packages yeast
  • 2 cups whole-wheat flour
  • 4 cups rye flour
  • 8 cups white flour, divided


Combine water, sugars, salt and molasses in a saucepan and bring to a boil to dissolve sugar. Remove from heat and add shortening to mixture. Cool to lukewarm and add yeast.

Add whole wheat flour, rye flour, and 1 cup of white flour. Stir, then place in a cold oven next to a pan of boiling water. Close oven door and let rise for 45 minutes.


Add 7 cups white flour and knead for about 8 minutes. Return to cold oven and let rise until doubled, about an hour. Make into 4 loaves and place each into an 8 inch pie pan. Let rise for about 45 minutes.

Bake 50 minutes at 350 degrees F or until brown and hollow sounding when tapped.

By Robin from Washington, IA


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