Food recipes
Rugbrod Norwegian Rye Bread
Rugbrod Norwegian Rye Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, brown milk, fluid, 1% fat, without added vitamin a and vitamin d spices, anise seed syrup, maple, c...
Rugbrod Norwegian Rye Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, anise seed
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
wheat flour, white, all-purpose, unenriched
spices, caraway seed
Directions:
Soften yeast in 1/4 cup warm water.
Add brown sugar, milk, and water.
Add 2 cups white flour; beat well; let double in bulk.
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
Add butter; cool.
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
Let rise until double in bulk.
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
Bake at 350 degrees Fahrenheit for at least 1 hour.
Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, anise seed
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
wheat flour, white, all-purpose, unenriched
spices, caraway seed
Directions:
Soften yeast in 1/4 cup warm water.
Add brown sugar, milk, and water.
Add 2 cups white flour; beat well; let double in bulk.
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
Add butter; cool.
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
Let rise until double in bulk.
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
Bake at 350 degrees Fahrenheit for at least 1 hour.
Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.