Danish Rugbrød/Rye Bread

Makes 3 loaves

1 package dry yeast

½ cup warm water

2 cups rye flour -- sifted

¾ cup molasses

1/3 cup butter

1 teaspoon salt

2 cups boiling water

6½ cups white flour

Soften the yeast in the water. Combine the rye flour, molasses, butter and salt. Add the boiling water

and blend well. Cool to lukewarm. Add the softened yeast mixture. Gradually stir in the white flour to

make a soft dough, mixing well. Turn onto a floured board and cover with a towel. Let rest 10 minutes

on the board. Knead the dough until smooth and satiny, about 10 or 15 minutes. Place it in a greased

bowl, turning once to grease both top and bottom. Cover with a thin towel again and put in a warm

place to rise until doubled in bulk, about 1½ hours.

Punch down in the bowl, turn and let rise until again doubled in bulk, about 30 minutes.

Turn out on the floured board and divide into 3 portions; shape roughly into loaves. Cover them on the

board with the towel and let them rest again for 15 minutes. Shape the 3 loaves more precisely and put

them in greased pans (9×5×3). Cover with the towel and let rise about 1 hour. Brush the loaves lightly

with beaten agg and bake 35 to 45 minutes in a preheated 350º oven.