Recipe by Darkhunter
Posted for ZWT6 Scandinavia leg of tour. From the good people at Moosewood Restaurant.
Top Review by Lavender Lynn
First off, understand what you're getting. This is not everyday bread, and this is not American bread. This is a holiday treat for a region where most bread is formulated to dry out and keep a long time. This is dark, heavy, slightly sweet rye bread and it is intended to be that. Part of our family did not like the fennel seed, and I'm sure it could be made without it for preference at the expense of authenticity. Made for Zaar World Tour 6 for the Voracious Vagabonds.
- 2 cups buttermilk
- 1⁄2 cup molasses
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 teaspoons salt
- 1 teaspoon fennel seed
- 1 teaspoon caraway seed
- 2 tablespoons dry yeast
- 1⁄2 cup warm water
- 1 orange, zest of
- 1 cup rye flakes (available in health food stores) or 1 cup wheat germ
- 2 cups rye flour
- 3 1⁄2-4 1⁄2 cups unbleached white flour or 3 1⁄2-4 1⁄2 cups whole wheat flour
- 1 tablespoon molasses
- 2 tablespoons water
Directions See How It's Made
- Heat first 6 ingredients until belt melts. Cool and reserve.
- Dissolve yeast in water and let stand for 5 minutes until bubbles form. Add to buttermilk mixture.
- Add zest, rye flakes or wheat germ and rye flour. Beat until smooth.
- Add 3 to 31/2 cups wheat flour, stirring in 1 cup at a time, until the dough will not accept any more. The dough will appear very rough.
- Flour work surface with remaining flour and turn out dough. Cover with damp kitchen towel and let rest 15 minutes.
- Gently knead the dough, as gluten in rye is more fragile than wheat, until smooth, approximately 5 to 10 minutes. Form into a ball and place in greased bowl, turning to coat all sides. Cover with clean kitchen cloth and let rise in a warm spot until doubled in size.
- Punch down dough and gently knead for a minute. Form dough into 3 round loaves and place on lightly buttered baking sheet. Cover and let double in size.
- Pre-heat oven to 375°F Combine molasses and water. Brush tops of dough with half of mixture. Pierce the loaves all over the top, gently, with a fork.
- Bake for 35-45 minutes, until bread sounds hollow when tapped on bottom. While bread is hot, glaze with remaining molasses and water mixture. Cool on racks.