Rugbrod Norwegian Rye Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
YIELD: 4 loaves
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Soften yeast in 1/4 cup warm water.
  • Add brown sugar, milk, and water.
  • Add 2 cups white flour; beat well; let double in bulk.
  • Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
  • Add butter; cool.
  • When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
  • Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
  • Let rise until double in bulk.
  • Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
  • You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
  • 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.
Advertisement