Swedish Rye Bread II recipe
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Ingredients
- 3 (.25 ounce) packages active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 4 ½ cups hot water ¾ cup honey 3 tablespoons salt 1 cup white sugar 3 tablespoons orange zest 1 ½ tablespoons caraway seed 6 tablespoons butter, softened 7 ½ cups rye flour 7 ½ cups all-purpose flour
Nutrition Info
- 235.9 caloriescarbohydrate: 48.8 gcholesterol: 5.1 mgfat: 2.5 gfiber: 4.1 gprotein: 4.8 gsaturatedFat: 1.3 gservingSize: -sodium: 596.6 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Swedish Rye Bread II
Directions
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In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.
Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter, briefly stir. Let cool to lukewarm.
Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.
Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.