DANISH SPICE RYE BREAD

Danish spice rye bread image

Provided by Gail Herbest

Categories Breads

Time 3h30m

Number Of Ingredients 15

1 c milk
1 c water
3 Tbsp butter
1/2 c molasses
1/3 c white sugar
1 Tbsp ground orange zest
1 Tbsp fennel seed
1 Tbsp anise seed
1 Tbsp caraway seeds ( you can substitute with celery seed)
1 Tbsp cardamom
1 tsp salt
5 tsp yeast
1/2 c warm water (110 degrees)
2 c rye flour
5 c bread flour (may use all purpose)

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