SCANDINAVIAN RYE BREAD

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Scandinavian Rye Bread image

This is from the Fleishmann's yeast site. I'm posting because of a request. I haven't made this recipe, so please let me know how it turns out. Prep time includes time for rising.

Provided by mianbao

Categories     Yeast Breads

Time 2h5m

Yield 1 8x4 inch loaf

Number Of Ingredients 12

1 (2 1/4 teaspoon) package dry yeast
1 cup warm water
2 tablespoons light molasses
1 teaspoon salt
3 tablespoons powdered milk
2 tablespoons vegetable oil
1 teaspoon freshly grated orange rind
1/2 teaspoon anise seed
1/2 teaspoon fennel seed
3/4 cup medium rye flour
1/4 cup chopped pitted dates
2 -2 1/2 cups all-purpose flour, divided

Steps:

  • Dissolve yeast in warm water.
  • Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine.
  • Stir in 1 to 1½ cups more all-purpose flour, to make a soft dough.
  • Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic.
  • Cover and let rest 10 minutes.
  • Roll dough into 12 x 7-inch rectangle.
  • Beginning at the end, roll up tightly; pinch seam and ends to seal.
  • Place, seam side down, in greased 8 x 4-inch loaf pan.
  • Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
  • Bake at 375º for 30 to 35 minutes or until done.
  • Remove from pan and cool on wire rack.

Nutrition Facts : Calories 1817.3, Fat 38.4, SaturatedFat 8.2, Cholesterol 23.3, Sodium 2447.8, Carbohydrate 327.5, Fiber 24.1, Sugar 61.1, Protein 44.2

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