Swedish Rye Bread
|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)|
|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)|
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.