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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 1 1/2 c. stout or ale (can use Coke)
- 1 Tbsp. anise seed, finely crushed
- 2 Tbsp. shortening
- 1/2 c. dark corn syrup or light Brer Rabbit molasses
- grated rind of one orange
- 1/4 c. sugar
- 1/4 tsp. salt
- 4 c. sifted all-purpose flour
- 2 c. sifted medium rye flour
- 1 cake compressed yeast or 1 pkg. dry yeast (as directed when using dry yeast)
- 1/4 c. lukewarm water
Method
- Mix stout or ale, anise seed and shortening in saucepan; heat to lukewarm.
- Pour into large mixing bowl.
- Add sugar, orange rind, syrup and salt.
- Mix well.
- Add 2 cups white flour and 1 cup rye flour.
- Beat until smooth.
- Dissolve yeast in warm water and add to first mixture.
- Beat until thoroughly mixed; add remaining flour. Turn dough out on lightly floured board.
- Knead until smooth and satiny (elastic to the touch) using only enough flour to keep from sticking to hands.
- This must be done quickly, but thoroughly. Place in well-greased large bowl.
- Turn dough over to grease both sides of dough.
- Cover and let rise until double in bulk.
- Putting bowl over warm (not too hot) water quickens rising.
- Let rise about 1 1/2 to 2 hours or until double in bulk.
- Shape into two loaves about 12-inches long.
- Place in greased pans.
- Can be baked on large cookie sheet, greased; grease between loaves, place loaves close together.
- Let rise until double in bulk, about 1 hour.
- Bake in moderate oven preheated to 350° about 45 to 60 minutes.
- Remove from oven at once and turn out on cloth covered board.
- Brush lightly with hot water.
- Cover and let cool.
- This recipe came from Sweden.
- Seems complicated, but very simple once you've made it.
