Swedish Rye Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Molasses | 1/3 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| 1 tablespoon anise seed or fennel seed, crushed | ||
| Orange peel | 1 Tablespoon, finely shredded | |
| Vegetable oil | 2 Tablespoon | |
| Rye flour | 2 1/2 Cup (16 tbs) | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
