Rugbrod Norwegian Rye Bread Recipe

Name: Rugbrod Norwegian Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 teaspoons yeast; 3 cups water, warm, divided; 1 cup brown sugar; 2 cups milk, scalded; 4 teaspoons anise seeds; 2 cups Karo syrup, dark; 5 tablespoons butter, melted; 2 cups rye flour; 2 cups graham flour; 4 teaspoons salt; 1 cup orange zest; 6 cups flour, may need more; 3 teaspoons caraway seeds (optional)

Servings: persons

6 teaspoons yeast
3 cups water, warm, divided
1 cup brown sugar
2 cups milk, scalded
4 teaspoons anise seeds
2 cups Karo syrup, dark
5 tablespoons butter, melted
2 cups rye flour
2 cups graham flour
4 teaspoons salt
1 cup orange zest
6 cups flour, may need more
3 teaspoons caraway seeds (optional)

1
Soften yeast in 1/4 cup warm water.
2
Add brown sugar, milk, and water.
3
Add 2 cups white flour; beat well; let double in bulk.
4
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
5
Add butter; cool.
6
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
7
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
8
Let rise until double in bulk.
9
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
10
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
11
Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.

1529

kcal

Calories

Fat

295

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 teaspoons yeast, 3 cups water, warm, divided, 1 cup brown sugar, 2 cups milk, scalded, and more.

Yes, Rugbrod Norwegian Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rugbrod Norwegian Rye Bread

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