Rugbrod Norwegian Rye Bread
Total Time: 4 hrs
Preparation Time: 3 hrs
Cook Time: 1 hr
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)
Recipe
- 1 soften yeast in 1/4 cup warm water.
- 2 add brown sugar, milk, and water.
- 3 add 2 cups 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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