Rugbrod Norwegian Rye Bread |
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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 6 |
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It is very close to Swedish. They make 4 loaves at time so I would use the button for 1 loaf. Ingredients:
6 teaspoons yeast |
3 cups water, warm, divided |
1 cup brown sugar |
2 cups milk, scalded |
4 teaspoons anise seeds |
2 cups karo syrup, dark |
5 tablespoons butter, melted |
2 cups rye flour |
2 cups graham flour |
4 teaspoons salt |
1 cup orange zest |
6 cups flour, may need more |
3 teaspoons caraway seeds (optional) |
Directions:
1. Soften yeast in 1/4 cup warm water.
2. Add brown sugar, milk, and water.
3. Add 2 cups white flour; beat well; let double in bulk.
4. Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
5. Add butter; cool.
6. When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
7. Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
8. Let rise until double in bulk.
9. Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
10. You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
11. Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.
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