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Swedish Rye Bread

Global.Potpourri's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1 1⁄2 Cup (24 tbs) (105 To 115 F)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Salt 1 Tablespoon
  Anise seed/Fennel seed 1 Tablespoon, crushed
  Finely shredded orange peel 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Medium rye flour 2 1⁄2 Cup (40 tbs)
  All purpose flour/Unbleached flour 2 3⁄4 Cup (44 tbs)
Directions

Dissolve yeast in warm water in large bowl.
Stir in brown sugar, molasses, salt, anise seed, orange peel, oil and rye flour.
Beat until smooth.
Stir in enough all-purpose flour to make a soft dough.
Turn dough onto lightly floured surface.
Cover; let rest 10 to 15 minutes.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of greased cookie sheet.
Cover; let rise until double, about 1 hour.
Heat oven to 375°.
Bake until loaves sound hollow when tapped, 40 to 50 minutes.
Brush with margarine or butter if desired.
Cool on wire racks.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas

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