Rugbrod Norwegian Rye Bread

64
Servings
3h
Prep Time
60m
Cook Time
4h
Ready In


"It is very close to Swedish. They make 4 loaves at time so I would use the button for 1 loaf. Makes 4 loaves/64 slices"

Original recipe yields 64 servings
OK

Nutritional

  • Serving Size: 1 (56.6 g)
  • Calories 122.7
  • Total Fat - 1.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 3.2 mg
  • Sodium - 185.7 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 8.5 g
  • Protein - 2.9 g
  • Calcium - 17.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.

Step 2

Add butter; cool.

Step 3

When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.

Step 4

Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.

Step 5

Let rise until double in bulk.

Step 6

Divide dough into 4 parts; place each in well greased pan; let rise until double in size.

Step 7

You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.

Step 8

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.

Tips & Variations


No special items needed.