Frangrant Swedish Rye Bread
Community Recipe from
- 1 1/2 cup(s) white flour
- 1 1/2 cup(s) rye flour
- 2 1/2 teaspoon(s) active dry yeast
- 1 1/4 cup(s) warm water
- 1 tablespoon(s) butter
- 1/2 teaspoon(s) salt
- 1/4 cup(s) runny honey
- 1/4 cup(s) light brown sugar
- 2 tablespoon(s) caraway seeds
- 1 zest of an orange
- 1. In small bowl, proof yeast with 1/2 cup warm water and 1 teaspoon sugar.
- 2. In large mixing bowl, mix together the remaining water, the salt, the honey, the sugar, the caraway seeds and the orange zest.
- 3. Gently stir in 1 cup plain flour and the proofed yeast.
- 4. Add remaining flours until combined, knead for about 10 minutes, adding flour as needed.
- 5. Transfer to a greased bowl, cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
- 6. Punch down, let rest for 1o minutes and form into a loaf.
- 7. Transfer to a greased loaf pan, cover with a towel and let rise in a warm place until doubled in size, about 30-45 minutes.
- Preheat the oven at 190° C (375° F).
This recipe is a personal recipe added by kitchenwitchCO and has not been tested or endorsed by MyRecipes.
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Frangrant Swedish Rye Bread Recipe at a Glance
- COURSE: Breads
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