Here ya go! From the Kitchen of Ann Straight Swedish Rye Bread Limpa (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 c(scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done

This is the recipe, as written, from my BH&G cookbook circa 1960: Swedish Rye Bread 2 loaves 1 PKG active dry yeast 1/4 cup water 1/4 cup brown sugar 1/4 cup light molasses 1 Tablespoon salt 2 Tablespoons shortening 1-1/2 cups hot water 2-1/2 cups stirred medium Rye Flour 2 Tablespoons grated orange peel 3-1/2 to 4 cups sifted all-purpose flour Oven 375ºF Soften yeast in warm water (110º). In a large bowl, combine sugar, molasses,salt,and shortening. Add hot water and stir till sugar dissolves. Cool to lukewarm. Stir in Rye Flour: beat well. Add softened yeast and orange peel; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Knead on well-floured surface till smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1-1/2 to 2 hours). Punch down. Turn out on lightly floured surface; divide in 2 portions. Shape each portion into a smooth ball. Cover; let rest 10 minutes. Pat dough in 2 round loaves; place on greased baking sheet. (Or shape in 2 oblong loaves and place in greased 8-1/2 x 4-1/2 x 2-1/2" bread pans.) Cover and let rise in warm place till double. Bake at 375ºF about 25 to 30 minutes. Place foil loosely over tops last 10 minutes if necessary. For softer crust, brush with melted butter. Cool on rack.

I sort of use the one from my manual, so it's probably one you've seen already. Tho, it is a very old machine (I found at the thrift). I have never made the normal recipe, but I'll bet it's pretty good. (1 lb loaf) Here it is with my substitutions: 1 c water (I add 3T extra due to wheat & flax additions) 1 T molasses 1 t white vinegar 2 c bread flour (I use 1/2c bread flour,1/2c flax meal 2/3c rye flour 1c rye flour, 2/3c whole wheat flour) 1 T brown sugar, packed 3/4 T caraway seed 1 t salt 1 3/4 t dry active yeast (I use 2t) My machine manual recommends that: 1. if you are going to start the machine right away (not on timer) to put liquid and yeast on top 2. when making whole grain bread, start machine and set a separate timer for 15 min. After 15 min, restart machine. Guess it gets extra kneading, for what, I'm not sure. My version of the bread is pretty dense, but I'm looking for max fiber! Makes really good toast.

I'm not sure (I'm not much of a bread baker...just do it occasionally). I wonder if they would bake faster in the round pans since the dough would be spread out a bit more than in the loaf pans?? You'd need to keep an eye on them probably. As soon as the weather cools I plan to make this bread, now that I've been looking over this recipe. One loaf I like to slice while it's still warm so the butter melts on it - it is very good :)