Swedish Rye Bread

Ingredients

• 2.3 teaspoons active yeast dry
• 0.5 teaspoon aniseed 
• 0.5 teaspoon caraway seeds 
• 2 tablespoons brown sugar dark
• 1.8 cups flour all-purpose
• 1 tablespoon blackstrap molasses 
• 2 teaspoons orange rind grated
• 1.3 cups rye flour 
• 1.5 teaspoons salt 
• 1 tablespoon vegetable oil 
• 1 cup warm water (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours in a bowl.
4. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
6. Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round.
7. Place on a baking sheet coated with cooking spray.
8. Let rise 1 hour or until doubled in size.
9. Preheat oven to 37
10. Bake at 375 for 25 minutes or until loaf is lightly browned and sounds hollow when tapped.
11. Remove from baking sheet; cool on a wire rack.