I remember learning to bake it myself when I was almost 16 yrs old. I also remember one year, when I was still teenaged, I baked Swedish rye loaves in our summer cabin's old wood cook stove. The loaves came out very lopsided, and burned on top, on the side closest to the firebox. I remember burning lots of kindling, hot, to get the old oven up to 400º, and there was a crack in the top of the woodstove when I had finished baking, that I don't think was there when I started. The cabin was heated up like a sauna. It's a wonder I didn't burn down the cabin.
I packed up one of the loaves in a box filled with spruce branches, and mailed it back to my sweet, new boyfriend. Aha! We've been married for many, many years now. I think he was awestruck by my baking skills, and Grammy's recipe.
Happy New Year, and I hope you have sweet memories of the old, good years, too.
Grammy's Swedish Rye Bread (3 loaves)
3 c warm water
3 T molasses (or, sorghum)
2 t salt
2 cups med. rye flour
1 1/2 pkg yeast
1 cup graham flour (whole wheat)
3 T butter (melted in the warm water)
1/2 t fennel seeds
1/2 t anise seeds
5-6 cups unbleached flour
Let rise twice in buttered bowl, then rise again in loaf pans. Bake 15 min @ 400º
15 min @ 350º
30 min @ 325º