Grandma Malm's Tempa Swedish Rye Bread Recipe

• 2 pkg. active dry yeast
• 1/2 c. hot water
• 1/2 c. packed dark brown sugar
• 1/3 c. molasses
• 2 tbsp. butter
• 1 tbsp. (I use 1/2 tbsp.) salt
• 4 teaspoon grated orange peel
• 3/4 teaspoon anise seed
• 1 1/2 c. warm water
• 2 1/2 c. Krusteaz med. rye flour
• 3 1/2 to 4 c. all-purpose flour

1. Soften yeast in hot water.
2. In large bowl, combine brown sugar, molasses, butter, salt, orange peel and anise seed.
3. Add in warm water and blend.
4. Cold to lukewarm.
5. Beat rye flour in slowly till smooth.
6. Stir in yeast, beat vigorously.
7. Fold in sufficient white flour (2 1/2 to 3 c.) to make soft dough, beating till dough comes away from the sides of the bowl.
8. Turn onto lightly floured surface and let rest 10 min.
9. Knead in sufficient remaining flour to make smooth elastic dough.
10. Form into a ball.
11. Put into a greased deep bowl.
12. Turn ball to bring greased surface to top.
13. Cover and let rise till doubled.
14. Punch down and turn on lightly floured board.
15. Divide in half and shape into small ball.
16. Place on greased baking sheet sprinkled with cornmeal.
17. Cover.
18. Let rise till doubled about an hour.
19. Bake at 375 degrees for 25-30 min.
20. Remove to rack and brush lightly with butter.
21. Cold.
22. Makes 2 loaves.
23. NOTE: 2 tsp.
24. caraway seed may be substituted for orange peel.
25. (I like this best.)

active dry yeast, hot water, brown sugar, molasses, butter, salt, grated orange, anise seed, water, rye flour, allpurpose

Taken from cookeatshare.com/recipes/grandma-malm-s-tempa-swedish-rye-bread-46478 (may not work)