SWEDISH RYE BREAD
This was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.
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|1 1/2 POUND LOAF|
|1 1/4 cupswater|
|2 tablespoonsvegetable oil|
|2 cupsbread flour|
|1 1/4 cupsmedium rye flour|
|1 tablespoonplus 1 teaspoon gluten|
|2 teaspoonsfennel seeds|
|1 1/2 teaspoonsgrated orange zest or dried orange pee|
|1 1/4 salt|
|2 teaspoonsSAF yeast or 2 1/2 teaspoons bread machine yeast|
|2 POUND LOAF|
|1 5/8 cupswater|
|3 tablespoonsvegetable oil|
|2 3/4 cupsbread flour|
|1 3/4 cupsmedium rye flour|
|1 tablespoonplus 2 teaspoons gluten|
|1 tablespoonfennel seeds|
|2 teaspoonsgrated orange zest or dried orange peel|
|1 1/2 teaspoonssalt|
|2 1/2 teaspoonsSAF yeast or 1 tablespoon bread machin|
SWEDISH RYE BREAD Preparation
Place all the ingredients in the pan according to the order in the manufacturer?s instructions.
Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
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