Swedish Rye Bread

• 2 teaspoons each caraway seeds, anise seed, and fennel seeds
• Freshly grated zest of 1 orange
• 2 cups milk, scalded and cooled to 105 to 115F
• 2 1/4 teaspoons (1 package) active dry yeast
• 1/4 cup dark molasses
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 2 cups medium rye flour
• 3 to 3 1/2 cups unbleached bread flour (wheat)

1. Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
2. In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105 to 115F) water.
3. Let stand about 5 minutes or until the yeast foams.
4. Add the milk mixture, salt, and melted butter.
5. Beat in the rye flour until smooth.
6. Beat in enough bread flour to make a stiff dough.
7. Cover the bowl and let the dough rest for 15 minutes.
8. Turn the dough out onto a lightly floured board.
9. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes.
10. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
11. Cover and let rise until doubled, 1 to 1 1/2 hours.
12. Punch the dough down.
13. Turn it out onto a lightly oiled board.
14. Knead to squeeze out air bubbles.
15. Divide the dough into two pieces and shape into two oblong loaves.
16. Grease two 9 x 5-inch loaf pans.
17. Place the loaves in the pans smooth side up.
18. Cover and let rise until almost doubled, 45 minutes to 1 hour.
19. Position the oven racks so that the top rack is in the center of the oven.
20. Preheat the oven to convection bake at 325F.
21. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry.
22. Remove the bread from the pans and cool on a wire rack.

caraway seeds, orange, milk, active dry yeast, dark molasses, salt, butter, medium rye flour, unbleached bread

Taken from www.epicurious.com/recipes/food/views/swedish-rye-bread-372522 (may not work)