Overnight Swedish Rye Bread
  • Cooking Time: 45
  • 1 pkg. active dry yeast
  • 1/4 cup warm water (110º-115º)
  • 1/2 tsp sugar
  • 2 cups warm milk (110º-115º)
  • 1/2 cup molasses
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 quick-cooking oats
  • 1 Tablsp.grated orange peel
  • 1/2 Tablsp. salt
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon caraway seed
  • 1 cup rye flour
  • 5 1/2-6 cups all-purpose flour
  1. In a large mixing bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange peel, salt, fennel, aniseed, caraway, rye flour and 3 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight. Punch dough down. Turn onto a floured board; knead until smooth and elastic; about 6-8 minutes. Shape into two loaves. Place in greased 9x5x3-in. loaf pans and let rise until doubled, about 1 hour. Bake at 350º for 35-45 minutes. Remove from the pans to cool on wire racks. Yield: 2 loaves.
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