Here's a recipe attributed to Lutsen Resort in Minnesota on the shore of Lake Superior, published in Kitchen Klatter magazine in 1976.



This sounds like a lot of dough, makes 3 loaves.

Lutsen Resort Swedish Raisin Bread
2 cups raisins, soaked overnight
3 packages of yeast
1 1/2 cups lukewarm water
4 tablespoons shortening
1 tablespoon salt
1/2 cup molasses
1/2 cup brown sugar
1 1/2 cups rye flour
5 to 6 cups white flour (or enough to handle softly)

Dissolve yeast in the lukewarm water. Add the shortening, salt, molasses and sugar to the yeast mixture. Add the rye flour and raisins. Mix in enought white flour to make dough soft. Turn into a well-greased bowl and let stand until double in bulk. Punch down gently and let rise again. Put on the bread board and knead vigorously. Divide into three portions and shape loaves. Put into greased bread pans and let rise until light and doubled in bulk. Bake one hour in a 350 degree oven.