Recipe

Swedish Rye Bread Recipe

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Ingredients

2 tsps anise seed .
1/2 c dark corn syrup .
melted butter .
1/4 c vegetable shortening, plus .
1 1/2 tsps orange zest .
2 1/4 c warm water (105 F. to 115 F.) .
1 1/2 tsps ground coriander .
1 c rye flour .
1/2 tsp salt .
6 1/2 c about unbleached all purpose flour .
1 (1/4 oz) envelope dry yeast .
2 tbsps vegetable shortening, melted .
1/2 c sugar

Directions

Step #1 Place 1/4 c warm water in small bowl.
Step #2 Sprinkle top yeast over; stir this to dissolve.
Step #3 Let stand 5 mins.
Step #4 Combine remaining 2 c warm water, 1 c all purpose flour & 1 c rye flour in bowl.
Step #5 Add yeast mixture.
Step #6 Mix to mix well.
Step #7 Cover up bowl with kitchen towel.
Step #8 Let sponge rise 1 hr.
Step #9 Mix sugar, shortening, corn syrup, coriander, aniseed, orange peel & salt into sponge.
Step #10 Gradually mix in enough all purpose flour, 1/2 c at a time, to form slightly sticky dough.
Step #11 Knead on floured surface until smooth & elastic, adding more flour if sticky, about 10 mins.
Step #12 Lightly oil large bowl.
Step #13 Add dough, turning to coat entire surface.
Step #14 Cover up bowl with kitchen towel.
Step #15 Let dough rise in warm draft-free area until doubled in volume, about 1 hr.
Step #16 Grease 2 cookie sheets.
Step #17 Punch dough down.
Step #18 Turn out onto lightly floured surface & knead until smooth.
Step #19 Divide dough into 3 parts.
Step #20 Pat each piece into 5-inch-diameter round.
Step #21 Place on prepared sheets.
Step #22 Cover up & let rise in warm draft-free area until almost doubled, about 40 mins.
Step #23 Preheat oven to 350°F Pierce each loaf 5 times with fork.
Step #24 Bake until loaves are brown & sound hollow when tapped on bottom, about 1 hr.
Step #25 Transfer to racks.
Step #26 Brush with butter & cool.
Step #27 Serve warm or at about room temp.
Step #28 (Can be made 1 month ahead.
Step #29 Wrap loaves tightly & freeze.
Step #30 Thaw before serving.
Step #31 ).
Enjoy the Swedish Rye Bread recipe