Swedish Rye Bread Recipe

1      Reviews by:    Kathryn Williams   Swedish Rye Bread Recipe from Scandinavia is known for fragrant rye breads. This dark version from Sweden is perfumed with fennel seed, orange rind, and honey in baking this rye bread recipe. Food Category:    Bread Cuisine Origin:    Scandinavian    Servings:16 Nutrition facts:182 calories2.0 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 35 Minutes Cook Time:   40 Minutes Total Time:   3 Hours 15 Minutes

INGREDIENTS

• 2 packages active dry yeast
• 1 1/2 cups warm (105° to 115°F) water
• 1/3 cup honey
• 2 teaspoons instant coffee powder or granules
• 2 teaspoons salt
• Grated rind of 1 orange
• 3/4 teaspoon fennel or anise seed, slightly crushed
• 2 tablespoons butter or margarine, softened
• 2 cups medium rye flour
• 3 1/2 to 4 cups all-purpose flour
• 1 egg white, beaten with 2 teaspoons water

DIRECTIONS

• Sprinkle yeast over 1/2 cup of the warm water in large bowl of electric mixer. Add 1 teaspoon of the honey, Let stand until yeast is soft (about 5 minutes). Dissolve instant coffee in remaining 1 cup warm water; add to yeast mixture with remaining honey, salt, orange rind, fennel or anise seed, and butter. Stir to blend well.
• Add 1 cup of the rye flour and 2 cups of the all-purpose flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in remaining 1 cup rye flour and about 1 cup more all-purpose flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup all-purpose flour.
• Knead until dough is springy and small bubbles form just under surface (15 to 20 minutes), adding just enough more flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).
• Punch dough down, cover with inverted bowl, and let rest for 10 minutes. Divide into two equal portions, Shape each into an oval loaf about 3 by 8 inches. Place on greased baking sheets. Let rise until almost doubled in bulk (35 to 45 minutes).
• Preheat oven to 375° F. Brush loaves lightly with egg white mixture. Slash diagonally down center of each loaf in three or four places. Bake until loaves are well browned and sound hollow when tapped (35 to 40 minutes). Transfer to wire racks to cool.

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