fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Swedish Rye Bread Recipe

Author Photo
By Karen Keb | Sep 25, 2012

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

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.

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!