Caraway seeds - in abundance - give this easily prepared rye bread its beautiful flavor and appearance. This recipe makes two loaves of Swedish rye or about 24 rolls.

See Also

Cauliflower Soup with Danish Blue Cheese

Icelandic Lamb Soup

Karenlian Hot Pot

Ingredients

• 4 1/2 tsp. active dry yeast (2 packages)
• 1 1/4 cup warm (not hot) water
• 1/2 cup plus 1 Tbsp. brown sugar
• 1 cup milk
• 3 Tbsp. melted butter (cooled to lukewarm)
• 1/4 cup molasses
• 1 tsp. salt
• 2 cups rye flour
• 4 to 5 cups all-purpose flour
• 1/2 cup caraway seeds

• Prep Time: 120 minutes
• Cook Time: 30 minutes

• Total Time: 150 minutes

Preparation

Stir together yeast, 1 1/4 cup warm water, and 1 Tbsp. brown sugar in mixing bowl. Let sit until the yeast begins to "proof" and the mixture is frothy, about 10 minutes.

Using a wooden spoon or the dough hook of a stand mixer, stir milk and melted butter into yeast mixture. Gradually add molasses, the remaining 1/2 cup brown sugar, and 1 tsp. salt. Stir in rye flour; add enough of the all-purpose flour to make a soft but firm dough that pulls away from the sides of the bowl.

Knead dough lightly until surface is smooth and glossy; place in a lightly greased bowl, cover with a clean towel, and allow to rise until doubled (about 1 hour).

Punch down the risen dough; allow to rest for 15 minutes. Then form dough into rolls or loaves (Note: if making loaves with bread pans, grease the pans and sprinkle bottoms and sides of pans with caraway seeds before placing the dough in the pans. For rolls, simply place rolls about an inch apart on baking sheet). Sprinkle tops of rolls or loaves with caraway seeds and allow to rise until doubled, about 40 minutes.

Preheat oven to 375º. Bake rolls for 20 to 25 minutes, until lightly browned; bake loaves about 30 minutes.

Yield: 2 loaves Swedish rye bread or 24 large rolls.