Scandinavian Rye Bread
The combination of aromatic orange peel, anise and fennel in this recipe creates a unique flavor that’s reminiscent of the finest, old-world limpa breads.
Makes 1 loaf
2 to 2-1/2 cups all-purpose flour
1/2 teaspoon SPICE ISLANDS Anise Seed
3/4 cup medium rye flour
1/2 teaspoon SPICE ISLANDS Fennel Seed
1/4 cup chopped pitted dates
3/4 cup milk
1 envelope FLEISCHMANN’S RapidRise Yeast
1/4 cup water
1 teaspoon salt
2 tablespoons light molasses
1 teaspoon freshly grated orange peel
2 tablespoons vegetable oil
In large bowl, combine 1 cup all-purpose flour, rye flour, dates, undissolved yeast, salt, orange peel, anise seed and fennel seed. Heat milk, water, molasses and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Serving size: (1/12 of recipe)
calories 158; total fat 3g; saturated fat 1g; cholesterol 1mg; sodium 205mg; total carbohydrate 29g; dietary fiber 2g; protein 4g.