Swedish Rye Bread
|Warm water||1 Cup (16 tbs)|
|Unrefined safflower oil||3 Tablespoon|
|Unsulfured molasses||3 Tablespoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Orange rind||1 Tablespoon|
|Fennel seed||1 1⁄2 Teaspoon|
|Anise seed||1 Tablespoon|
|Sea salt||1 Teaspoon|
|Rye flour||1 1⁄4 Cup (20 tbs)|
Have all ingredients at room temperature.
Dissolve the yeast in water.
Stir in the oil and molasses and set aside.
Blend seasonings with the wheat flour and mix with the yeast liquid.
Add the rye flour and mix together well.
Knead on a lightly floured board until the dough is pliable and soft (about 10 to 15 minutes).
Shape into a ball and place in an oiled bowl.
Turn to coat the dough.
Cover the bowl with an airtight lid and let rise in a warm place for 1 hour.
Punch down, form into a tight ball, and place on a cookie sheet sprinkled liberally with corn meal.
Cover with a large bowl and let rise in a warm place (30 to 45 minutes).
After 10 minutes of rising slash the top of dough with a knife to allow it to rite better, bake in preheated 375Â° oven 30 to 35 minutes.