Swedish Rye Bread II You Have To Try

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Swedish Rye Bread II

"An fragrant rye bread with a hint of orange and honey. A friend gave me a loaf of this bread as a hostess gift and became considerate sufficient to bypass alongside the recipe."

Ingredients :

three (.25 ounce) applications lively dry yeast
1 cup warm water (110 degrees F/45 ranges C)
4 1/2 cups warm water
3/4 cup honey
three tablespoons salt
1 cup white sugar
3 tablespoons orange zest
1 half of tablespoons caraway seed
6 tablespoons butter, softened
7 half of cups rye flour
7 1/2 cups all-reason flour

Instructions :

Prep : 30M	Cook : 36M	Ready in : 3H40M

In a small bowl, dissolve the yeast inside the warm (110 diploma F) water. Let sit until creamy, approximately 10 mins.
Pour the recent water in a large blending bowl, upload the honey, salt, sugar, orange zest, caraway seeds and butter; in brief stir. Let cool to lukewarm.
Combine the yeast mixture with the honey orange combination. Stir in the rye flour. Mix the bread flour, half of cup at a time, until the dough comes together. Turn the dough out onto a lightly floured floor and knead till clean and supple, approximately eight minutes. Lightly oil a massive blending bowl. Place the dough within the bowl and turn to coat with oil. Cover with a damp towel and allow rise in a warm region till doubled in quantity, about 1 hour. Meanwhile, lightly grease 3 9x5 inch loaf pans.
Turn the dough out onto a lightly floured surface and divide into 3 same portions. Form every piece into a loaf and vicinity in organized pans. Cover with a damp cloth and allow upward push until doubled in volume, approximately forty minutes. Meanwhile, preheat oven to 350 tiers F (175 tiers C).
Bake at 350 ranges F (one hundred seventy five stages C) for forty to 50 minutes, or till the pinnacle of the loaves are golden and the bottoms sound hole when tapped.

Notes :

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