Rye Bread & Rolls Recipe
Slightly sweet, savory, very tasty. Goes well with soups, particularly Squash Soup.
Preparation time: 30 minutes
Makes: 2 loaves or 18 rolls
2 cups water
1 tablespoon active dry yeast
1 tablespoon honey or molasses
Let foam for 10 minutes.
1 large orange (juice and rind)*
3 tablespoons honey or molasses
2 tablespoons canola or sunflower oil
1-1/2 cups whole wheat flour
4 cups unbleached white flour
2-1/2 cups rye flour
1 teaspoon salt
1-1/2 tablespoons anise seeds (or 2 teaspoons fennel seeds and 3 teaspoons caraway seeds)
Mix the ingredients, place on floured surface and knead for 10 minutes. Cover with a damp towel and let rise for 60 minutes or until doubled in size. Punch down and shape into either 2 round loaves (place on oiled baking trays) or 18 rolls (shape into balls and place in oiled muffin tins in cloverleaf pattern—.
For a variation, this bread can also be shaped in a knot or a figure “8”. Let rise again for 30 minutes. Brush with egg-wash and sprinkle with poppy seeds (optional). Bake at 350° for 15 minutes for rolls and 30–35 minutes for loaves.
*Juice and rind of orange: First wash and peel off the outermost skin (rind) and finely chop it; then cut orange in half and squeeze the juice.
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