This is a Scandinavian-style rye bread with the orange peel and anise taste. I tried this recipe from the Taste of Home Baking Book because I didn’t really have a good recipe for this kind of rye bread, and I did have some rye flour on hand. We liked it; it had a nice deli-rye texture and denseness that you don't always get with home-made rye breads. The flavor was mild, although I miss the caraway seed I usually associate with rye breads.
Light Rye Sandwich Loaves
4 1/2 cups Flour, All-purpose
2 1/2 cups Rye Flour
2/3 cup Brown Sugar -- packed
4 teaspoons Instant Yeast
1 tablespoon Grated Orange Peel
2 teaspoons Salt
1/2 teaspoon Anise Seed -- or fennel seed, crushed
2 1/4 cups Water
1/4 cup Shortening
1 1/2 teaspoons Molasses
In large mixing bowl, combine 2 cups all-purpose flour, rye flour, brown sugar, yeast, orange peel, salt and seeds.
Heat the water, shortening and molasses to 120-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, or change to dough hook and knead 6 minutes. Cover and let rest in a warm place10 minutes with instant yeast or 1 1/4 hours with active dry yeast.
Deflate dough, divide in half. Shape each portion into a loaf (about 1# 12 ounces) and place in two 8 x 4 x 2" loaf pans that are greased and sprinkled lightly with cornmeal. Cover and let rise until doubled, 20-45 minutes, depending on yeast.
With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool.
May also be shaped into 2 round loaves.
Per Serving: 127 Calories; 2g Fat (14.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 145mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.