By now I’ve realized that my blog is for the recipes that I love and actually use. If I don’t actually make it and eat it, it won’t be here. Welllll….not entirely true. In the very beginning I did have one or two posts that weren’t things I actually make all the time in my desire to be creative, but that was long ago. This is real food – my style.
Before you blow off the Swedish Rye Bread, I just have to say this is terrific, flavorful bread. And toasted….it is beyond description. But I will try. The aroma of orange zest and fennel (sometimes I leave out the fennel – gasp!) is so heavenly you can practically hear the angels singing. OK, that is an exaggeration. It is dense and moist and yummy. Just try it. It’s no longer just for Swedes. We’re sharing now.
This recipe makes four small, round, dense loaves. And be sure that when you’re zesting the orange that you get some in your eye. I really enjoyed that.
- 1 package active dry yeast
- 1-3/4 cups warm water (110-115F)
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 Tbsp shortening
- 2 tsp salt
- 2-1/2 cups rye flour
- 4 cups all-purpose flour
- Zest of 1 orange
- 1-2 Tbsp fennel seed
In a bowl dissolve yeast, warm water, brown sugar, molasses and shortening. Stir until smooth.
Add rye flour, AP flour, salt, orange zest and fennel seed. Mix well. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until about doubled, 1-1/2 hours.
Divide dough into four pieces and shape into four round loaves. No punching. Just divide and shape into four rounds.
Place on greased baking sheets,cover and let rise about 1 to 1-1/2 hours. It may not exactly double. Don’t worry.
Bake at 350F for 35-40 minutes or until golden brown. Yields about 4 loaves, 8 slices each. Cool on a wire rack. Or not. Warm bread and butter are a gift.
Slice it up
Share with family or friends
And eat some yourself! So nice.