Swedish Rye Bread II

Method5 steps · about 3 hr 50 min

1. 1

   Step 1: In a small bowl, dissolve the yeast in the warm (110 degree F) water (1 cup). Let sit until creamy, about 10 minutes.

   Uses 3 (.25 ounce) packages active dry yeast · 1 cup warm water (110 degrees F/45 degrees C)

2. 2

   Step 2: Pour the hot water (4 ½ cups) in a large mixing bowl, add the honey (¾ cup), salt (3 tablespoons), sugar (1 cup), orange zest (3 tablespoons), caraway seeds (1 ½ tablespoons) and butter (6 tablespoons); briefly stir. Let cool to lukewarm.

   Uses 4 ½ cups hot water · ¾ cup honey · 3 tablespoons salt · 1 cup white sugar · 3 tablespoons orange zest · 1 ½ tablespoons caraway seed · 6 tablespoons butter, softened

3. 3

   Step 3: Combine the yeast mixture with the honey orange mixture. Stir in the rye flour (7 ½ cups). Mix the all-purpose flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.

   First rise · 60 minUses 7 ½ cups rye flour · all-purpose flour, added 1/2 cup at a time until dough comes together; some for dusting · vegetable oil, as needed for bowl and loaf pans · activated yeast mixture · lukewarm honey-orange mixture

4. 4

   Step 4: Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

   Second rise · 40 minUses all-purpose flour as needed for dusting · risen rye dough

5. 5

   Step 5: Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.

   Bake loaves · 50 minUses risen shaped loaves