OVERNIGHT SWEDISH RYE BREAD

Overnight Swedish Rye Bread image

I like this recipe because it allows me to bake bread early in the morning, leaving time for other things. We live in a Scandinavian area, so this bread hits the spot with family and friends.

Provided by Taste of Home

Time 1h5m

Yield 4 loaves.

Number Of Ingredients 15

Previous Next

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
4 cups warm milk (110° to 115°)
1 cup molasses
1 cup packed brown sugar
1 cup canola oil
1 cup quick-cooking oats
2 tablespoons grated orange zest
1 tablespoon salt
1 teaspoon fennel seed
1 teaspoon aniseed
1 teaspoon caraway seeds
2 cups rye flour
11 to 12 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.