Rugbrod Norwegian Rye Bread
Recipe: #22755
February 03, 2016
Categories: Breads, Rye, Scandinavian, Sunday Dinner, Oven Bake No Eggs, Vegetarian, Yeast Bread, more
"It is very close to Swedish. They make 4 loaves at time so I would use the button for 1 loaf. Makes 4 loaves/64 slices"
Ingredients
Nutritional
- Serving Size: 1 (56.6 g)
- Calories 122.7
- Total Fat - 1.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.2 mg
- Sodium - 185.7 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 1.5 g
- Sugars - 8.5 g
- Protein - 2.9 g
- Calcium - 17.5 mg
- Iron - 0.7 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
Step 2
Add butter; cool.
Step 3
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
Step 4
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
Step 5
Let rise until double in bulk.
Step 6
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
Step 7
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
Step 8
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.
Tips
No special items needed.