Anise Rye Bread

4
Servings
4m
Prep Time
45m
Cook Time
49m
Ready In


"Dodge County Extension 1976"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (345.7 g)
  • Calories 765.7
  • Total Fat - 6 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 1.8 mg
  • Sodium - 392.4 mg
  • Total Carbohydrate - 160.3 g
  • Dietary Fiber - 9.8 g
  • Sugars - 33 g
  • Protein - 20.1 g
  • Calcium - 70.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 1.1 mg

Step 1

Boil water, caraway and anise seeds for 5 minutes. When warm add molasses, brown sugar, and shortening.

Step 2

Add yeast. Mix in flour and salt.

Step 3

Let rise 1-1/2 hours in a warm place.

Step 4

Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.

Step 5

Let rise again.

Step 6

Form into 2 loaves; let rise.

Step 7

Bake at 375 degrees Fahrenheit for 45 minutes.

Tips & Variations


No special items needed.

Related

ForeverMama

This is a Great bread all-around! It reminded me of old-world European bread - the crumb has an excellent texture and the crust came out crusty as if it was baked in a wood burning oven. However, I mistakenly added the rye flour together with the all-purpose flour and realized right when I did it. I did let it rise twice and again when the loaves were formed. I also, doubled the anise and caraway seeds, but next time (there will be a next time) I will triple or quadruple because we love the taste of the seeds to come out. Awesome bread and will make great sandwiches, but we had it hot with butter slathered over beautiful slices. Thank you, Dee, for sharing. Made it for “Only the Lonely” tag.

review by:
(8 Mar 2021)