Swedish Rye Bread
photo by WiGal
- Ready In:
- 1hr 30mins
- 2 1⁄4 cups warm water (105 F. to 115 F.)
- 1 (1/4 ounce) envelope dry yeast
- 6 1⁄2 cups about unbleached all-purpose flour
- 1 cup rye flour
- 1⁄2 cup sugar
- 1⁄2 cup dark corn syrup
- 1⁄4 cup vegetable shortening, plus
- 2 tablespoons vegetable shortening, melted
- 2 teaspoons anise seed
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons orange zest
- 1⁄2 teaspoon salt
- melted butter
- Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
- Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes.
- Preheat oven to 350°F Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.).
Questions & Replies
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I am sitting here thoroughly enjoying this bread. I must admit, I did not follow directions too closely, but the results still great. I did not have dark corn syrup, so used light; no anise, so I used carraway; no coriander, so I skipped it....and then to top it off, I made this in a bread machine. So, I'm sure my outcome is only close to what this is supposed to be, but it is great, great, great! Thanks for posting this awesome rye bread.
Loved this recipe! I make fresh bread about twice a week, and I will definitely be making this again! I cut the recipe in half and made one loaf, which I baked for about 45 minutes. I used caraway seeds (don't really like aniseed) and clementine orange zest. Next time I think I'll add a little extra salt. This bread was delicious for breakfast, and made for great grilled ham and cheese sandwiches at lunch!
I really loved the flavor and texture of this bread but my husband said it was too much anise for his taste. I made it in my bread machine, which only makes a 1 lb loaf so I halved the recipe, but unfortunately it was still too much to fit in my machine and it sort of overflowed a bit and didn't cook all the way at the top. So, recipe great, my knowledge of my machine not so great.