Class-breads ID-11 Sub-dessert Culture-Swedish Makes 2 loaves
1 1/2 cups water, warm
1/4 cups molasses
1/3 cups sugar
1 Tbs salt
1 orange rind, grated, from 1 or 2 oranges
2 Tbs shortening, softened
3/4 Tbs to 1 1/2 Tbs, anise seed, finely ground, opt.
3/4 Tbs to 1 1/2Tbs, fennel seed, finely ground, optional, or caraway seed
2 pkg yeast, active, dry
2 1/2 cups rye flour
2 1/2 cups flour, up to 3 cups
Hand method: Add yeast to warm water in mixing bowl and stir well to dissolve. Mix in sugar, molasses, salt and orange rind. Add rye flour and shortening and stir until smooth. Mix in white flour. Turn out on lighly floured board and knead until smooth and elastic. Let rise until doubled in bulk (about one and one-half hours) in covered bowl set in warm place. Punch down and let rise again until almost doubled (about 30 mins.). Divide dough into two equal portions. Shape each into a round, slightly flattened, loaf and place in opposite corners of greased baking sheet. Cover with a damp cloth and let rise about one hour. Bake until brown, about 30-35 mins., at 375F.
Bread machine method: Add ingredients in order listed or as suggested by machine manufacturer. Set to dough, 2 pound loaf. Process. When done, dvide dough into two equal portions. Shape each into a round, slightly flattened, loaf and place in opposite corners of greaed baking sheet. Cover with a damp cloth and let rise about one hour. Bake until brown, about 30-35 mins., at 375F.
Comments: The Evening Gazette (Worcester, MA), 11/30/71, p. 26, writer/originator: Arlene
Scandinavian breads and pastries are conversation pieces wherever they are served. Lavish baking predominates, but this basic rye bread also is a favorite. [This recipe uses little water and may be improved with additional liquid. Some recipes include orange juice. The recipe here has been modified from the original as my tastes and other recipes suggest--it is the working recipe as of 12/96. wb] ===============================================================================