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Swedish Rye Bread
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Reviews
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By:
Kathryn Williams
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Swedish Rye Bread Recipe from Scandinavia is known for fragrant rye breads. This dark version from Sweden is perfumed with fennel seed, orange rind, and honey in baking this rye bread recipe.
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INGREDIENTS
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2 packages active dry yeast
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1 1/2 cups warm (105° to 115°F)
water
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1/3 cup honey
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2 teaspoons instant coffee
powder or granules
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2 teaspoons salt
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Grated rind of 1 orange
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3/4 teaspoon fennel or anise seed,
slightly crushed
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2 tablespoons butter or
margarine, softened
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2 cups medium rye flour
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3 1/2 to 4 cups all-purpose flour
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1 egg white, beaten with 2 teaspoons water
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DIRECTIONS
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1:
Sprinkle yeast over 1/2 cup of the
warm water in large bowl of electric
mixer. Add 1 teaspoon of the
honey, Let stand until yeast is soft
(about 5 minutes). Dissolve instant coffee in remaining
1 cup warm water; add to yeast
mixture with remaining honey,
salt, orange rind, fennel or anise
seed, and butter. Stir to blend well.
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2:
Add 1 cup of the rye flour and 2
cups of the all-purpose flour. Mix
to blend, then beat at medium speed
until smooth and elastic (about 5
minutes). Stir in remaining 1 cup rye
flour and about 1 cup more all-purpose
flour to make a soft dough. Turn dough out onto a board or
pastry cloth coated with some of the
remaining 1/2 to 1 cup all-purpose
flour.
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3:
Knead until dough is springy
and small bubbles form just
under surface (15 to 20 minutes),
adding just enough more flour to
prevent dough from being sticky. Turn dough in a greased bowl.
Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (about 1 hour).
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4:
Punch dough down, cover with
inverted bowl, and let rest for 10
minutes. Divide into two equal
portions, Shape each into an oval
loaf about 3 by 8 inches. Place on
greased baking sheets. Let rise
until almost doubled in bulk (35 to
45 minutes). Preheat oven to 375° F. Brush
loaves lightly with egg white mixture.
Slash diagonally down center of each
loaf in three or four places. Bake until loaves are well browned
and sound hollow when tapped
(35 to 40 minutes). Transfer to wire
racks to cool.
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