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.