DANISH SPICE RYE BREAD
Full of flavor this is one of my favorites. slightly spicy, sweet, hearty and smells wonderful. great for sandwiches, toast or just plain with butter. YUM!!
Provided by Gail Herbest
Categories Breads
Time 3h30m
Number Of Ingredients 15
Steps:
- 1. Heat the milk and 1 cup water in microwave for 3 minutes (just before it reaches boiling) remove and add, 3 T butter, molasses, sugar, orange zest, fennel seed, anise seed, and caraway (or celery seed)cardamom and salt mix lightly and let steep for 30 minutes
- 2. after the 30 minutes, in a separate bowl add the yeast and 1/2 cup of warm water, let proof for 5-10 minutes until creamy
- 3. add the yeast mixture to the cooled milk/spice mixture
- 4. Gradually add the rye and white flour ( I mix mine together ahead of time) mix until well combined, dough will be slightly sticky
- 5. turn out on to a lightly floured surface and kneed for 6-7 minutes, place in a large well buttered bowl turn to coat. cover and let rise until doubled ( about 1 hour)
- 6. Punch down, divide dough in half, form into 2 loaves and place each in a well oiled 9x5 bread pans cover and allow to rise until doubled ( about 45 minutes)
- 7. Bake in preheated 375 degree oven for 30-35 minutes
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