swedish rye bread ii

Ingredients

• Servings: 3
• 3 (.25 ounce) packages active dry yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 4 1/2 cups hot water
• 3/4 cup honey
• 3 tablespoons salt
• 1 cup white sugar
• 3 tablespoons orange zest
• 1 1/2 tablespoons caraway seed
• 6 tablespoons butter, softened
• 7 1/2 cups rye flour
• 7 1/2 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 3 hrs 40 mins


• in a small bowl, dissolve the yeast in the warm (110 degree f) water. let sit until creamy, about 10 minutes.
• pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. let cool to lukewarm.
• combine the yeast mixture with the honey orange mixture. stir in the rye flour. mix the bread flour, 1/2 cup at a time, until the dough comes together. turn the dough out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large mixing bowl. place the dough in the bowl and turn to coat with oil. cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. meanwhile, lightly grease three 9x5 inch loaf pans.
• turn the dough out a lightly floured surface and divide into three equal pieces. form each piece into a loaf and place in prepared pans. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake at 350 degrees f (175 degrees c) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.