A light, slightly sweet golden rye that 's peppered with caraway and fennel seeds and scented with orange zest, this is truly one of Sweden's national treasures.
INGREDIENTS (for 2 servings):
- 5 1/2 cups all-purpose flour
- 2 (.25 ounce) packages active dry yeast
- 2 cups water
- 1/2 cup packed brown sugar
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons orange zest
- 1 1/2 teaspoons caraway seed
- 1 1/2 teaspoons fennel seed
- 2 eggs, room temperature
- 2 cups rye flour
Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm
In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.
Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.