Swedish Rye Bread II

Ingredients

• 0.8 ounce active yeast dry
• 6 tablespoons butter softened
• 1.5 tablespoons caraway seed 
• 7.5 cups flour all-purpose
• 0.8 cup honey 
• 3 tablespoons orange zest 
• 7.5 cups rye flour 
• 3 tablespoons salt 
• 1 cup warm water 110 degrees F/45 degrees C
• 4.5 cups water hot
• 1 cup sugar white

Equipment

• bowl
• oven
• mixing bowl
• loaf pan

Directions

1. In a small bowl, dissolve the yeast in the warm (110 degree F) water.
2. Let sit until creamy, about 10 minutes.
3. Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir.
4. Let cool to lukewarm.
5. Combine the yeast mixture with the honey orange mixture. Stir in the rye flour.
6. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl.
7. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.
8. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
9. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.