Swedish rye bread

Prep Time: 2 hours, 20 minutes

Cook Time: 45 minutes

Yields: (4) 1 1/2 pound leaves

Description Edit

I got this recipe from my neighbor when I told her I was thinking about growing fennel. She said, "oh, but fennel seeds are so much better." I'm not sure I agree, but I do love this bread. Hope you enjoy it as much as I do!

Ingredients Edit

  • 1 tablespoon anise seed
  • 2 teaspoons fennel seed
  • 1 medium potato, boiled
  • Water (about 1-1 1/2 cup)
  • 1 cup dark molasses
  • 2/3 cups brown sugar
  • 2 tablespoons shortening
  • 1 teaspoon salt
  • 2 packages dry yeast
  • 4 cups medium rye flour
  • 6 to 8 cups white flour

Directions Edit

1. Soak anise seed and fennel seed for 2 hours in a small amount of water.

2. Boil potato, strain, then mash. Save potato water and add enough water to make 4 cups liquid.

3. Combine all ingredients into a large bowl and knead. Allow dough to rise until it has doubled in bulk. You should have enough dough for 4 loaves.

4. Make 4 loaves. Allow the loaves to rise again until they have doubled in size. (Note: you can use pie pans to make round loaves). Bake at 350 degrees for 45 minutes.

5. Allow loaves to sit for 30 minutes before removing from pans or serving.

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