Overnight Swedish Rye Bread |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 64 |
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I like this recipe because it allows me to bake bread early in the morning, leaving time for other things. We live in a Scandinavian area, so this bread hits the spot with family and friends. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 teaspoon sugar |
4 cups warm milk (110° to 115°) |
1 cup molasses |
1 cup packed brown sugar |
1 cup canola oil |
1 cup quick-cooking oats |
2 tablespoons grated orange peel |
1 tablespoon salt |
1 teaspoon fennel seed |
1 teaspoon aniseed |
1 teaspoon caraway seeds |
2 cups rye flour |
11 to 12 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange peel, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight.
2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
3. Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks. Yield: 4 loaves.
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