| swedish Rye Bread (limpa) 2 Packages Active Dry Yeast
1 1/2 Cup Warm Water (105 To 115 Degrees F)
1/3 Cup Packed Brown Sugar
1/3 Cup Molasses
1 Tablespoon Salt
1 Tablespoon Aniseed Or Fennel Seed, Crushed
2 Tablespoons Finely Shredded Orange Peel
2 Tablespoons Vegetable Oil
2 1/2 Cups Medium Rye Flour
2 1/4 To 2 3/4 Cups All-purpose Flour dissolve Yeast In Warm Water In Large Bowl. Stir In Brown Sugar, Molasses, Salt, Aniseed, Orange Peel, Oil And Rye Flour. Beat Until Smooth. Stir In Enough All-purpose Flour To Make A Soft Dough. Turn Dough Onto Lightly Floured Surface. Cover; Let Rest 10 To 15 Minutes. knead Until Smooth And Elastic, About 5 Minutes. Place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 1 Hour. Dough Is Ready If Indentation Remains When Touched. punch Down Dough; Divide Into Halves. Shape Each Half Into A Round, Slightly Flat Loaf. Place Loaves On Opposite Corners Of Greased Cookie Sheet. Cover; Let Rise Until Double, About 1 Hour. preheat Oven To 375 Degrees F. Bake Until Loaves Sound Hollow When Tapped, 40 To 50 Minutes. Brush With Butter If Desired. Cool On Wire Racks. |
