Rugbrod Norwegian Rye Bread

It is very close to Swedish. They make 4 loaves at time so I would use the button for 1 loaf.

• Ready In: 4 hrs
• Yields: 4 loaves

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)

Directions

1. Soften yeast in 1/4 cup warm water.
2. Add brown sugar, milk, and water.
3. Add 2 cups white 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.