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Swedish Orange Rye Bread

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Ingredients
  Orange rind 2 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Yeast 1 Tablespoon (1 Package Active Dry / Compressed)
  Warm water 1⁄4 Cup (4 tbs) (Not Hot)
  Lukewarm water 1 1⁄2 Cup (24 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Shortening 2 Tablespoon
  Rye flour 2 1⁄2 Cup (40 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
Directions

Cook orange rinds in boiling water until tender; drain.
With a spoon scoop out and discard the white portion, then finely chop outer peel.
Sprinkle or crumble yeast into the 1/4 cup warm water, and stir until dissolved.
Using a large mixing bowl, mix together orange peels, the lukewarm water, molasses, sugar, salt, dissolved yeast, and shortening.
Sift flours, measure, and sift again; gradually add them, and beat until smooth.
Knead lightly and let rise until almost doubled in bulk.
Shape into 2 loaves and place in 9 by 5-inch loaf pans.
Let rise until almost doubled in size.
Bake in a moderately hot oven (375°) for 40 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Bread

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