Swedish Rye Bread Recipe
Ingredients
| Active dry yeast package | 2 | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Packed dark brown sugar | 1⁄2 Cup (8 tbs) | |
| Molasses | 1⁄3 Cup (5.33 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Grated orange peel | 4 Teaspoon | |
| Anise seed | 3⁄4 Teaspoon | |
| Hot water | 1 1⁄2 Cup (24 tbs) | |
| Medium rye flour | 2 1⁄2 Cup (40 tbs) | |
| All purpose flour | 4 Cup (64 tbs) |
Directions
Soften yeast in the warm water.
Combine the brown sugar, molasses, butter, salt, orange peel, and anise in a large bowl.
Add the hot water and blend.
Cool to lukewarm.
Beat in 1 cup of the rye flour until smooth.
Stir in yeast.
Gradually add all of the rye flour, beating vigorously.
Mix in enough of the all-purpose flour (2 1/2 to 3 cups) to make a soft dough, beating until the dough comes away from the sides of bowl.
Turn onto a lightly floured surface and let rest about 10 minutes.
Knead in enough remaining flour to make a smooth elastic dough which does not stick to kneading surface.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; pull edges into center and turn dough completely over in bowl.
Cover; let rise again until almost doubled.
Punch down again and turn onto a lightly floured surface.
Divide dough into halves and shape into smooth balls.
Place on a greased baking sheet sprinkled with cornmeal.
Cover; let rise again until doubled, about 30 minutes.
Bake at 375°F 25 to 30 minutes.
Remove to a wire rack and immediately brush lightly with milk.
Cool.
Combine the brown sugar, molasses, butter, salt, orange peel, and anise in a large bowl.
Add the hot water and blend.
Cool to lukewarm.
Beat in 1 cup of the rye flour until smooth.
Stir in yeast.
Gradually add all of the rye flour, beating vigorously.
Mix in enough of the all-purpose flour (2 1/2 to 3 cups) to make a soft dough, beating until the dough comes away from the sides of bowl.
Turn onto a lightly floured surface and let rest about 10 minutes.
Knead in enough remaining flour to make a smooth elastic dough which does not stick to kneading surface.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; pull edges into center and turn dough completely over in bowl.
Cover; let rise again until almost doubled.
Punch down again and turn onto a lightly floured surface.
Divide dough into halves and shape into smooth balls.
Place on a greased baking sheet sprinkled with cornmeal.
Cover; let rise again until doubled, about 30 minutes.
Bake at 375°F 25 to 30 minutes.
Remove to a wire rack and immediately brush lightly with milk.
Cool.
Chef
