Gram's Rye Bread

Source & History

This is my mother's rye bread recipe. Mum could sometimes be rather reluctant to share recipes with those outside the family. Especially if the recipe was for something that she liked to take to community events where bringing food was expected. How could you be sure that no one else would have brought what you were bringing if you handed the recipe out to everyone? My sister-in-law says that she had to marry my brother to get this recipe! This recipe came originally from the manager of the mine where Dad worked - his origins were Swedish, so originally this was the recipe for Swedish Rye Bread. I've never made this, but Jane (my sister-in-law) and my brother Doug (not her husband) make it regularly which is why this recipe comes from Doug's collection.

Note

• The molasses in this recipe is the one you get in North America and is, I believe, made from corn. The molasses you get in Australia is not the same. If you can't get the North American kind, try using treacle, I've found it works in other recipes.