Overnight Swedish Rye Bread

Name: Overnight Swedish Rye Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1 teaspoon sugar; 4 cups warm milk (110° to 115°); 1 cup molasses; 1 cup packed brown sugar; 1 cup canola oil; 1 cup quick-cooking oats; 2 tablespoons grated orange zest; 1 tablespoon salt; 1 teaspoon fennel seed; 1 teaspoon aniseed; 1 teaspoon caraway seeds; 2 cups rye flour; 11 to 12 cups all-purpose flour

15 ingredients

3 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
4 cups warm milk (110° to 115°)
1 cup molasses
1 cup packed brown sugar
1 cup canola oil
1 cup quick-cooking oats
2 tablespoons grated orange zest
1 tablespoon salt
1 teaspoon fennel seed
1 teaspoon aniseed
1 teaspoon caraway seeds
2 cups rye flour
11 to 12 cups all-purpose flour

Directions

1

In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight.
2

Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
3

Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.