Recipe for cooking swedish rye bread

Recipes from Norway, Sweden and Finland :: Scandinavian Quick and Yeast Breads

2 pkg. active dry yeast
1 1/2 c. warm water (105 to 115 degrees fahrenheit)
1/3 c. packed brown sugar
1/3 c. molasses
1 Tbsp. salt
1 Tbsp. aniseed or fennel seed, crushed
2 Tbsp. finely shredded orange peel
2 Tbsp. canola (or other vegetable) oil
2 1/2 (two and a half) c. med. rye flour
2 1/4 to 2 3/4 (two and three-fourth) c. flour

Dissolve yeast in warm water in large bowl. Stir in brown sugar, molasses, salt, aniseed, orange peel, oil and rye flour. Beat until smooth. Stir in enough flour to make a soft dough. Turn dough onto lightly floured surface. Cover; let rest 10 to 15 mins.

Knead until smooth and elastic, about 5 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on opposite corners of greased cookie sheet. Cover; let rise until double, about 1 hour.

Preheat oven to 375 degrees fahrenheit. Bake until loaves sound hollow when tapped, 40 to 50 mins. Brush with butter if desired. Cool on wire racks.