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Swedish Rye Bread Recipe

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This recipe for Swedish Rye Bread is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs active dry yeast
1 1/2 cups warm water
1/4 cup molasses
1/3 cup sugar
1 tbsp salt
2 tbsps orange rind
1 tbsp fennel seed
1 tbsp anise seed
2 1/2 cups sifted rye flour
2 tbsps softened butter
2 1/2 - 3 cups sifted all-purpose flour
Directions:
Directions:
Soften yeast in warm water for 3-5 minutes.
Add the molasses, sugar, salt, orange rins, fennel, and anise.
Stir in the rye flour and softened butter. Beat all together until smooth.
Add 2 1/2 - 3 cups flour. If dough is soft to handle, use the larger amount of flour. Knead on lightly floured board until smooth and satiny. Put in greased bowl and allow to rise until double in size.
Punch down and form into two ovals on a baking sheet dusted with cornmeal. Cover with a cloth and let rise until almost double, about an hour. Make four 1/4 inch deep diagonal slashes in the tops of the loaves.
Bake in a preheated 375º oven 30-35 minutes. Tap the top of the dough to test for doneness.
Number Of Servings:
Number Of Servings:
2 loaves - several slices
Preparation Time:
Preparation Time:
several hours
Personal Notes:
Personal Notes:
This is lovely with either the lentil or oxtail soup. Can be sweetened with 2/3 cup raisins if you wish. Then it makes a good sandwich bread.

 

 

 

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