Swedish Orange Rye Bread Recipe
Ingredients
| Rinds from 2 oranges | ||
| Boiling water | ||
| 1 package yeast, active dry or compressed | ||
| Warm water | 1/4 Cup (16 tbs) | |
| Lukewarm water | 1 1/2 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Shortening | 2 Tablespoon | |
| Rye flour | 2 1/2 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
Directions
Cook orange rinds in boiling water until tender; drain.
With a spoon scoop out and discard the white portion, then finely chop outer peel.
Sprinkle or crumble yeast into the 1/4 cup warm water, and stir until dissolved.
Using a large mixing bowl, mix together orange peels, the lukewarm water, molasses, sugar, salt, dissolved yeast, and shortening.
Sift flours, measure, and sift again; gradually add them, and beat until smooth.
Knead lightly and let rise until almost doubled in bulk.
Shape into 2 loaves and place in 9 by 5-inch loaf pans.
Let rise until almost doubled in size.
Bake in a moderately hot oven (375°) for 40 minutes.
With a spoon scoop out and discard the white portion, then finely chop outer peel.
Sprinkle or crumble yeast into the 1/4 cup warm water, and stir until dissolved.
Using a large mixing bowl, mix together orange peels, the lukewarm water, molasses, sugar, salt, dissolved yeast, and shortening.
Sift flours, measure, and sift again; gradually add them, and beat until smooth.
Knead lightly and let rise until almost doubled in bulk.
Shape into 2 loaves and place in 9 by 5-inch loaf pans.
Let rise until almost doubled in size.
Bake in a moderately hot oven (375°) for 40 minutes.
Chef
