The fox could use some bread so here's what I'm making today. It's from a local cookbook published by the Wray, Colorado chapter of the P.E.O. I have met the mother-in -law of the submitter, but I don't know who Auntie Wattenburg is, but some of the first settlors in eastern Colorado (where Wray is) had that name, and there is even a Wattenburg oil field around here.

I don't have any caraway seed, so put in more aniseed, and some orange rind.

Swedish Rye Bread
1/2 cup warm water
2 packages yeast
1 1/2 cups hot water
1/4 cup brown sugar
1/4 cup molasses
1 tablespoon salt
1 tablespoon shortening
2 teaspoons caraway seed
1/2 teaspoon anise seed
2 cups rye flour
4 to 4 1/2 cups all-purpose flour

Dissolve the yeast in 1/2 cup warm water. In a large bowl, place the sugar, molasses, salt, shortening, and seeds and cover with the 1 1/2 cups hot water. Let cool until lukewarm.

Blend in and beat until smooth: 1 cup sifted flour, then stir in the yeast mixture. Add 3 to 3 1/2 cups sifted flour and the rye flour to make a soft dough. Knead and let rise until double; punch down and let rise until double again. Divide into two equal portion and let rest 10 minutes.

Shape into two balls and place each on a greased baking sheet. Cover and let rise until almost double in bulk. Prick the loaves five times with a fork to make a decorative design. Bake at 375 degrees for 25 to 30 minutes or until done.

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If we're eating Swedish, might as well make some of those meatballs. This recipe I found on the Internet has fennel seed as the 'secret ingredient.' Don't get carried away with it because you don't want it to taste like Italian sausage. Serve them with wide noodles.

Swedish Meatballs

1 lb ground pork
1 lb lean ground beef
1 onion (well minced)
3 eggs
1/2 cup soft breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Gravy:
2 cups beef stock
1 teaspoon fennel seed
salt & pepper
1 tablespoon Kitchen Bouquet (optional for color)
1/4 cup water
2 tablespoons flour
1/2 cup heavy cream

Put eggs, spices and minced onion in a bowl, mix it all together.
Add meat, mix well so everything is nicely blended.
Shape small meatballs and brown them on all sides.
Cook over medium heat until liquids run clear of blood.
Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
Add the thickner to the meat stirring constantly.
Cook until the the sauce thickens.
Add the cream and just heat until the cream is blended well and hot.
Be careful not to let it boil or it will curdle the cream.

I just saw on Good Eats that the internal temperature of bread should be 200 degrees when it's done.