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Ingredientes
- 2 c. Buttermilk
- 1/2 c. Molasses
- 1/4 c. Butter or possibly margarine
- 2 tsp Salt
- 1 tsp Fennel seeds
- 1 tsp Caraway seed
- 2 Tbsp. Dry yeast
- 1/2 c. Hot water Grated rind of 1 orange
- 1 c. Rye flakes or possibly wheat germ
- 2 c. Dark or possibly light rye flour
- 3 1/2 c. unbleached flour (to 4 1/2 c.) white or possibly whole wheat flour
- 1 Tbsp. Molasses
- 2 Tbsp. Water
Direcciones
- Similar to Swedish rye. Can be toasted.
- Heat the buttermilk, molasses, butter or possibly margarine, salt, fennel seeds, and caraway seeds till the butter melts. Set aside to cold.
- Dissolve the yeast in the hot water. Let it stand for 5 min till the yeast bubbles. ((My comment: whisk in some flour and molasses to nourish the yeast.)) Add in the yeast to the cooled buttermilk mix along with the grated orange rind, rye flakes or possibly wheat germ, and rye flour. Beat well till smooth. Add in 3 to 3 1/2 c. of wheat flour, stirring in a c. at a time, till the dough won't readily absorb more flour. The dough will be rough.
- Flour a work surface with the remaining wheat flour and turn the dough out onto it. Cover the dough with a damp cloth and let it rest for 15 min. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not require as vigorous or possibly lengthy a kneading).
- Gently knead the dough for 5 - 10 min till smooth. Form the dough into a ball and place it in a large buttered bowl or possibly pot, turning it to coat all sides with butter. Cover it and let it rise, in a hot spot, till doubled in size, about an hour.
- Punch down the dough and gently knead it for one minute. Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or possibly on buttered baking sheets. Cover and let rise till almost doubled in size, 45 min to an hour.
- Preheat the oven to 375 degrees. Combine the water and molasses, brush the tops with half of this mix to glaze. Then lightly pierce the loaves all over with a fork.
- Bake for 35 to 45 min, till the bread sounds hollow when tapped on the bottom. While the bread is warm, brush it with the remaining glaze. Remove the loaves from the pans and cold on racks.
- Yields 3 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 591 | |
| Calories from Fat 87 | 15% |
| Total Fat 10.02g | 13% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 933mg | 39% |
| Potassium 870mg | 25% |
| Total Carbs 111.26g | 30% |
| Dietary Fiber 8.0g | 27% |
| Sugars 21.9g | 15% |
| Protein 15.16g | 24% |
