Swedish Rye Bread
Make a loaf for tonight’s dinner and have one left for tomorrow, too.
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How to make
Combine water and yeast from hot roll mix in small bowl; stir to dissolve. Stir in eggs, butter and molasses.
Combine dry mixture from hot roll mix, rye flour, orange peel and fennel seeds in large bowl; add yeast mixture. Stir until soft dough forms. Turn dough out onto lightly floured surface; knead 3-5 minutes or until smooth, adding all-purpose flour, if necessary, to reduce stickiness.
Divide dough in half; shape each half into round 6-inch circle. Place loaves onto greased baking sheet. Cover; let rise in warm place 45-60 minutes or until double in size.
Heat oven to 350°F.
Make diagonal cuts in top of loaves with sharp knife just before baking. Bake 25-30 minutes or until golden brown and loaves sound hollow when tapped.
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