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Rye Bread (Ragbrod) Recipe

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This recipe for Rye Bread (Ragbrod) is from In the Kitchen with Nana, 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:  
6 cups rye flour
2 cups white flour
2½ cups milk
2 pkgs. dry yeast (not fast acting)
1½ tsp. salt
⅓ cup butter
¾ cup corn syrup
2-3 tsp. fennel seed or aniseed, pounded
Directions:
Directions:
Dissolve yeast in ½ cup lukewarm milk. Melt butter and add remaining milk. Heat until lukewarm. Pour into a large bowl and add syrup and ½ cup rye flour. Mix well. Gradually add yeast, salt, seeds, and remaining flour. Beat well until smooth and firm. Cover with towel and raise in warm place until double (about 1½ hours). Turn out onto floured board and knead well (8-10 minutes). Divide in 6 pieces. Roll each piece into a round loaf. Cut out hole in center. Place loaves on buttered baking sheets, prick with fork, cover and let rise. Bake at 425 degrees for 15 minutes until light brown. Remove to towel and brush with warm water and cover with towel or cloth. Shape into 3 loaves, prick with fork and let rise. Bake in moderate oven at 375 degrees for 30 minutes. Brush with warm water when half done and again when ready.
Personal Notes:
Personal Notes:
Gourmet Club - Swedish Dinner, October 4, 1975

 

 

 

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