Re: Breads, Muffins & Scones
SWEDISH ANISE RYE BREAD
2 pkgs. dry yeast
1½ cups warm water
1/3 cup sugar
1 tbsp. salt
4 tbsps, dark molasses
2 tbsps, butter, melted
2 tbsps, grated orange peel or 1 tbsp. dry
2 tbsps. anise seed
1 tbsp. caraway seed
2/3 cup raisins or currants
2 cups rye flour
3 cups all purpose flour
In large mixing bowl, sprinkle yeast into warm water. Let dissolve for 5 minutes. Stir in sugar, salt, molasses, butter, orange peel, herbs and raisins. Gradually stir in flour, till dough is soft, but not sticky. Knead for 5-8 minutes. Cover bowl with cloth. Let rise till doubled. Knead down. Shape into ovals. Place on greased cookie sheet. Cover with cloth. Let rise till doubled. Bake at 375° for 30-35 minutes.
|