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1
In a large mixing bowl combine 2-1/2 cups of the all-purpose flour, the.
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2
yeast, the 2 teaspoons caraway seed, and, if desired, fennel seed.
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3
In a saucepan heat and stir the 2 cups milk, the brown sugar, molasses,.
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4
butter, and salt just until warm (120 degree F to 130 degree F).
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5
Add the.
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milk mixture to dry mixture along with orange peel.
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7
Beat with electric mixer.
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on low to medium speed for 30 seconds, scraping bowl constantly.
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9
Beat on.
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high speed for 3 minutes.
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11
Using a spoon, stir in the rye flour and as much.
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12
of the remaining all-purpose flour as you can.
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13
Turn dough out onto a floured surface.
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14
Knead in enough of the remaining.
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15
all-purpose flour to make a moderately stiff dough that is smooth and.
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elastic (6 to 8 minutes total).
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Shape dough into a ball.
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18
Place dough in a.
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greased bowl, turning once to grease surface.
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Cover; let rise in a warm.
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place until double in size (about 1 hour).
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22
Punch dough down.
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23
Divide in half.
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Cover and let rest 10 minutes.
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25
Grease a.
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baking sheet.
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Shape each half of dough into a round loaf.
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28
Place on prepared baking sheet.
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Flatten slightly.
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30
Cover and let rise in a warm place until nearly double (about 30 minutes).
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If desired, brush tops of loaves with a little additional milk and sprinkle lightly with additional caraway seed.
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32
Bake in a 375 degree F oven for 30 to 35 minutes or until lightly browned.
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33
Transfer loaves to wire rack; cool completely.
