Swedish Rye Bread

Name: Swedish Rye Bread
Yield: makes two 9 × 5-inch loaves
Ingredients: 2 teaspoons each caraway seeds, anise seed, and fennel seeds; Freshly grated zest of 1 orange; 2 cups milk, scalded and cooled to 105° to 115°F; 2 1/4 teaspoons (1 package) active dry yeast; 1/4 cup dark molasses; 2 teaspoons salt; 2 tablespoons butter, melted; 2 cups medium rye flour; 3 to 3 1/2 cups unbleached bread flour (wheat)

December 9, 2011

This is a favorite bread, especially in the Midwest, where many people have Scandinavian roots.

Recipe information

Yield
makes two 9 × 5-inch loaves

Ingredients

2 teaspoons each caraway seeds, anise seed, and fennel seeds

Freshly grated zest of 1 orange

2 cups milk, scalded and cooled to 105° to 115°F

2 1/4 teaspoons (1 package) active dry yeast

1/4 cup dark molasses

2 teaspoons salt

2 tablespoons butter, melted

2 cups medium rye flour

3 to 3 1/2 cups unbleached bread flour (wheat)

Preparation

Step 1
Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
Step 2
In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
Step 3
Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
Step 4
Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
Step 5
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsBread Swedish Scandinavian European Orange Citrus Fruit Molasses Rye Flour Flour Bread Flour Side Dinner Lunch Brunch Nut Free Vegetarian Make Ahead Baking Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes