Swedish Rye Bread

SWEDISH RYE BREAD
Makes 2 loaves

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1 1/2 teaspoons caraway seed
1 1/2 teaspoons fennel seed
1 1/2 teaspoons anise seed

Crush caraway, fennel and anise seed in a mortar and pestle, or pour into a plastic bag and pound with a hammer or roll with a rolling pin.

1 package active dry yeast
1/4 cup Warm water (110 degrees)

In mixer bowl, stir yeast into warm water; let stand 5 minutes to soften

2 cups warm milk
1/2 cup dark molasses
1/2 cup vegetable oil
1/2 cup firmly packed brown sugar
1 1/2 teaspoons salt

Stir in milk, molasses, oil, brown sugar and salt.

Grated zest of 1 orange
1 1/2 cups rye flour

Add crushed seed, orange zest and rye flour to yeast mixture. Beat with mixer paddle until smooth.

5 to 6 cups all-purpose or bread flour

Switch to dough hook. Add 1 cup at a time, enough all-purpose flour to make a stiff dough. Turn out onto a lightly floured board. Place in greased bowl, cover and let rise in a warm place until doubled in bulk 1 to 1 ½ hours. Punch down dough; divide in half. Shape each half into a round loaf. Place loaves, seam-side down, on parchment paper Cover and let rise until doubled in bulk, about 1 hour. Place baking stone in oven and preheat to 375 degrees. Bake 35 minutes or until loaves sound hollow when tapped with your fingers. Cool on a rack.

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SWEDISH RYE BREAD Makes 2 loaves
Return to menu	Next recipe
1 1/2 teaspoons caraway seed 1 1/2 teaspoons fennel seed 1 1/2 teaspoons anise seed Crush caraway, fennel and anise seed in a mortar and pestle, or pour into a plastic bag and pound with a hammer or roll with a rolling pin. 1 package active dry yeast 1/4 cup Warm water (110 degrees) In mixer bowl, stir yeast into warm water; let stand 5 minutes to soften 2 cups warm milk 1/2 cup dark molasses 1/2 cup vegetable oil 1/2 cup firmly packed brown sugar 1 1/2 teaspoons salt Stir in milk, molasses, oil, brown sugar and salt. Grated zest of 1 orange 1 1/2 cups rye flour Add crushed seed, orange zest and rye flour to yeast mixture. Beat with mixer paddle until smooth. 5 to 6 cups all-purpose or bread flour Switch to dough hook. Add 1 cup at a time, enough all-purpose flour to make a stiff dough. Turn out onto a lightly floured board. Place in greased bowl, cover and let rise in a warm place until doubled in bulk 1 to 1 ½ hours. Punch down dough; divide in half. Shape each half into a round loaf. Place loaves, seam-side down, on parchment paper Cover and let rise until doubled in bulk, about 1 hour. Place baking stone in oven and preheat to 375 degrees. Bake 35 minutes or until loaves sound hollow when tapped with your fingers. Cool on a rack.