Swedish Rye Bread Recipe

Make this Swedish Rye Bread Recipe as part of your Scandinavian smorgasbord.
By Karen Keb
Capper’s Farmer Holiday Special, Winter 2012

Serve this Swedish rye bread with a generous spread of butter.
Photo By Karen Keb


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MAIN ARTICLE:
Make Scandinavian Buffet Food at Home 

Swedish Rye Bread Recipe

1 package active dry yeast
1/2 cup warm water
1 tablespoon fennel seeds
1 tablespoon anise seeds
1 teaspoon salt
2 tablespoons sugar
2 tablespoons butter, melted
2 cups milk, scalded and cooled
3 cups rye flour
3 to 3 1/2 cups all-purpose flour

Dissolve yeast in warm water; set aside 5 minutes.

Crush fennel and anise seeds into a powder. Add powdered seeds, salt, sugar, butter, milk and rye flour to yeast mixture; beat well. Add enough flour to mixture to make a stiff dough. Let rest for 15 minutes.

Turn dough onto floured surface and knead until smooth, about 10 minutes. Grease large bowl. Place dough in bowl and turn once so greased side is up. Cover and let rise until doubled in bulk, about 2 hours.

Punch dough down and divide into 4 parts. Shape each piece into a ball. Place balls on 2 greased baking sheets. Let rise about 1 hour. Bake at 375°F for 25 minutes or until done. Cool on racks.








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