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Receta Swedish Rye Bread (Vort Limpa)
by CookEatShare Cookbook

Swedish Rye Bread (Vort Limpa)
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Ingredientes

  • 2 1/2 c. hot water (110-115 degrees)
  • 2 pkg. dry yeast
  • 1 T salt
  • 1/4 c. molasses
  • 1/2 c. light brown sugar, packed
  • 1/4 c. butter
  • 2 T grated orange peel
  • 1 teaspoon anise seed, crushed
  • 4 c. unsifted rye flour
  • 4 1/2 c. unsifted all-purpose flour
  • Cornmeal
  • 2 T melted butter

Direcciones

  1. Dissolve yeast in warm water and stir till dissolved. Add in salt, molasses, sugar, butter, orange peel, anise seed and rye flour. Beat till a smooth batter. Gradually add in white flour; mix till dough leaves sides of bowl. Sprinkle pastry board with flour and knead dough till smooth.Place in a large greased bowl; cover with towel and let rise in warm place for 1 1/2 hrs. Grease large baking sheet, sprinkle with cornmeal. Punch dough down; divide in half for 2 round loaves or possibly fourths for 4 oval loaves. Shape into loaves and place on baking sheet. Cover with towel and let rise 1-1 1/2 hrs.
  2. Bake in middle shelf 30-35 min at 375 degrees. Cover with foil for last 10 min to avoid overbrowning. Remove from oven, cool 5 min, brush with melted butter. Remove to wire rack to complete cooling.
  3. This is a delicious sweet rye that has been handed down 3 generations. It is the perfect bread to compliment any cold cut sandwich. It is even more fantastic toasted - a wonderful, aromatic bread! Makes 2 large or possibly 4 small loaves.