Swedish Rye Bread

This bread, which is lightly flavored with aniseed and orange, makes great toast. rising time is not included in the prep time or cook time. there's about 2 hours 40 minutes of total rising time. this is a good holiday bread.

Steps

Place 1 / 4 cup warm water in small bowl.

Sprinkle yeast over.

Stir to dissolve.

Let stand 5 minutes.

Combine remaining 2 cups warm water , 1 cup all purpose flour and 1 cup rye flour in bowl.

Add yeast mixture.

Mix to blend well.

Cover bowl with kitchen towel.

Let sponge rise 1 hour.

Mix sugar , corn syrup , shortening , aniseed , coriander , orange peel and salt into sponge.

Gradually mix in enough all purpose flour , 1 / 2 cup at a time , to form slightly sticky dough.

Knead on floured surface until smooth and elastic , adding more flour if sticky , about 10 minutes.

Lightly oil large bowl.

Add dough , turning to coat entire surface.

Cover bowl with kitchen towel.

Let dough rise in warm draft-free area until doubled in volume , about 1 hour.

Grease 2 cookie sheets.

Punch dough down.

Turn out onto lightly floured surface and knead until smooth.

Divide dough into 3 parts.

Pat each piece into 5-inch-diameter round.

Place on prepared sheets.

Cover and let rise in.

Ingredients

warm water, dry yeast, unbleached all-purpose flour, rye flour, sugar, dark corn syrup, vegetable shortening, anise seed, ground coriander, orange zest, salt, butter