Family's StoryJust a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!
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2 1/2 c
5-5 1/2 c
dry active yeast (original recipe calls for 2 yeast cakes)
grated orange peel
fennel seed, optional
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
2Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
3Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
4Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
5Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
6*** I have omitted one of the risings without much difference, but this is the original recipe.