Rye Bread & Rolls Recipe
Slightly sweet, savory, very tasty. Goes well with soups, particularly Squash Soup.


Preparation time: 30 minutes
Rising time: 90 minutes
Baking time: 15 minutes for rolls;
30-35 minutes for loaves
Preheat oven: to 350°

 

Makes: 2 loaves or 18 rolls
Spring, Autumn, Winter

Mix:
    2 cups water
    1 tablespoon active dry yeast
    1 tablespoon honey or molasses

Let foam for 10 minutes.

Add:
    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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