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Scandinavian Rye Bread

Party.Chef's picture
Scandinavian Rye Bread is something you gotta try. Flavored with the richness of orange, honey and seasonings, this Scandinavian Rye Bread is a sure-fire way to add variety to your dinner menu. Why don’t you try this rich tasting Scandinavian Rye Bread?
  Water 1 Cup (16 tbs)
  Buttermilk/Sour milk 1 Cup (16 tbs)
  Solid shortening/Cooking oil 1⁄4 Cup (4 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  All purpose flour/Unbleached flour 2 Cup (32 tbs) (Pillsbury's Best)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Grated orange peel 1 Tablespoon
  Salt 3 Teaspoon
  Anise seed/Caraway seed 1 Teaspoon
  Soda 1⁄2 Teaspoon
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Medium rye flour 4 1⁄2 Cup (72 tbs) (Pillsbury's Best)

Heat first four ingredients until very warm (120 F-130 F).
(Lightly spoon flour into measuring cup; level off.) In large bowl, combine warm liquid and remaining ingredients except rye flour; beat 3 minutes at medium speed.
By hand, stir in enough flour to make a stiff dough.
On well floured surface, knead dough until smooth and elastic, about 5 minutes.
Place in greased bowl.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Punch down dough; divide.
Shape into 2 round loaves; place on opposite corners of greased (not oiled) cookie sheet.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Preheat oven to 350°F.
Bake 45 to 50 minutes until deep golden brown and loaves sound hollow when lightly tapped.
If desired, brush warm loaves with melted butter or margarine.

Recipe Summary

Main Dish

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Scandinavian Rye Bread Recipe