Overnight Swedish Rye Bread Recipe photo by Taste of Home Be the first to write a review Rate recipe I like this recipe because it allows me to bake bread early in the morning, leaving time for other things. We live in a Scandinavian area, so this bread hits the spot with family and friends. This recipe is: Contest Winning * Rate 65 Ingredients * 2 packages (1/4 ounce each) active dry yeast * 1/2 cup warm water (110° to 115°) * 1 teaspoon sugar * 4 cups warm milk (110° to 115°) * 1 cup molasses * 1 cup packed brown sugar * 1 cup canola oil * 1 cup quick-cooking oats * 2 tablespoons grated orange peel * 1 tablespoon salt * 1 teaspoon fennel seed * 1 teaspoon aniseed * 1 teaspoon caraway seeds * 2 cups rye flour * 11 to 12 cups all-purpose flour Directions * In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange peel, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight. * Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. * Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks. Yield: 4 loaves. Nutritional Facts 1 serving (1 slice) equals 161 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 122 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
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