Danish spice rye bread
By
Gail Herbest
@Gaillee
1
Full of flavor this is one of my favorites. slightly spicy, sweet, hearty and smells wonderful. great for sandwiches, toast or just plain with butter. YUM!!
Ingredients
- 1 c
- milk
- 1 c
- water
- 3 Tbsp
- butter
- 1/2 c
- molasses
- 1/3 c
- white sugar
- 1 Tbsp
- ground orange zest
- 1 Tbsp
- fennel seed
- 1 Tbsp
- anise seed
- 1 Tbsp
- caraway seeds ( you can substitute with celery seed)
- 1 Tbsp
- cardamom
- 1 tsp
- salt
- 5 tsp
- yeast
- 1/2 c
- warm water (110 degrees)
- 2 c
- rye flour
- 5 c
- bread flour (may use all purpose)
How to Make Danish spice rye bread
- 1Heat the milk and 1 cup water in microwave for 3 minutes (just before it reaches boiling)
remove and add, 3 T butter, molasses, sugar, orange zest, fennel seed, anise seed, and caraway (or celery seed)cardamom and salt mix lightly and let steep for 30 minutes - 2after the 30 minutes, in a separate bowl add the yeast and 1/2 cup of warm water, let proof for 5-10 minutes until creamy
- 3add the yeast mixture to the cooled milk/spice mixture
- 4Gradually add the rye and white flour ( I mix mine together ahead of time) mix until well combined, dough will be slightly sticky
- 5turn out on to a lightly floured surface and kneed for 6-7 minutes, place in a large well buttered bowl turn to coat. cover and let rise until doubled ( about 1 hour)
- 6Punch down, divide dough in half, form into 2 loaves and place each in a well oiled 9x5 bread pans cover and allow to rise until doubled ( about 45 minutes)
- 7Bake in preheated 375 degree oven for 30-35 minutes
