Scandinavian Rye Bread Recipe
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?
Ingredients
| Water | 1 Cup (16 tbs) | |
| 1 cup buttermilk or sour milk' | ||
| 1/4 cup solid shortening or cooking oil | ||
| Molasses | 1/4 Cup (16 tbs) | |
| 2 cups Pillsbury's Best All Purpose or Unbleached Flour | ||
| 1/3 cup firmly packed brown sugar or honey | ||
| Orange peel | 1 Tablespoon, grated | |
| Salt | 3 Teaspoon | |
| 1 teaspoon anise or caraway seed | ||
| Soda | 1/2 Teaspoon | |
| 2 pkgs. active dry yeast | ||
| Rye flour | 4 1/2 Cup (16 tbs) | |
Directions
Heat first four ingredients until very warm (120°-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.
(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.
Chef
