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Fennel Rye Bread

Canadian.kitchen's picture
Ingredients
  Dry yeast 1⁄4 Ounce (1 Envelope)
  Sugar 1 Teaspoon
  Lukewarm water 1⁄4 Cup (4 tbs)
  Beer/Ale 1 Cup (16 tbs), lukewarm
  Butter 2 Tablespoon
  Fancy molasses 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Chopped fennel 2 Teaspoon
  Grated orange rind 2 Teaspoon
  Rye flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
Directions

Combine the yeast, sugar and water and let stand until foamy.
Meanwhile, mix the next seven ingredients together and beat well.
Add the dissolved yeast and work in enough all-purpose flour to make a stiff dough.
Knead until smooth, about 5 minutes.
Place in a greased bowl and cover.
Let rise until doubled.
Knead down and form into 1 large or 2 small loaves.
Place in greased pans and cover.
Let rise again, brush with water and bake at 400F for 15 minutes, then reduce heat to 350F and continue baking 30 minutes longer.

Recipe Summary

Cuisine: 
American
Method: 
Dissolved
Dish: 
Bread
Ingredient: 
Rye

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