This is the best, softest, most flavorful Rye Bread you will EVER try, passed down in our family for 3 generations. The recipe is from my husband’s great-grandma Prudy, who was Swedish. Rye bread has a reputation for being heavy and sour, but this recipe is the exact opposite: it is light and fluffy, with an earthy, nutty flavor. There is nothing like it.
Ingredients
- 1 scant tablespoon active dry yeast, about one (1/4 ounce) packet yeast
- 1 teaspoon sugar, to feed the yeast
- 1/4 cup warm water
- 1/2 cup granulated sugar
- 2 tablespoons molasses
- 2 tablespoons shortening, I like butter-flavored Crisco
- 2 teaspoons kosher salt, use less if using table salt
- 1 tablespoon caraway seed, optional
- 2 cups warm water
- 2 cups light or dark rye flour*, spooned and leveled
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