Recipe ingredients
- 2 packages active dry yeast
- 1 1/2 cups warm water
- 1/2 cup molasses
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon shortening
- 1 1/2 teaspoons aniseed
- 2 tablespoons grated orange peel
- 2 1/2 cups medium rye flour
- 2 1/2 cups all-purpose flour
- Cornmeal
Recipe method
- Dissolve yeast in warm water in mixing bowl.
- Stir in molasses, sugar, salt, shortening, aniseed, orange peel and rye flour.
- Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle.
- Dough will be sticky. Turn dough onto slightly floured surface.
- Cover. Let rest 10 to 15 minutes. Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl. Turn greased side up.
- Cover, let rise in warm place until double, about 1 hour.
- Dough is ready if an indentation remains when touched.
- Punch down dough. Round up and let rise until double, about 40 minutes.
- Grease baking sheet. Sprinkle with cornmeal. Punch down dough. Divide in half.
- Shape each half into a round, slightly flat loaf.
- Place loaves in opposite corners of baking sheet. Let rise 1 hour.
- Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes.
- Remove from baking sheet. Cool on wire racks.
Other yeast bread recipes:
Swedish limpa bread recipe
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