A Swedish rye bread seasoned with orange zest, cumin, caraway, and fennel.
In a large bowl, pour boiling water over bulgur, molasses, orange zest, spices, and salt, setting aside to cool.
In a separate bowl, dissolve yeast and sugar in 1/4 cup of water. Allow to sit in a warm place until yeast is foamy, about, 5–10 minutes.
Add milk, oil, and rye flour to the cooled bulgur mixture, checking the temperature to make sure it won't kill the yeast (no hotter than 120°F). Add yeast mixture, wheat gluten if using, and first two cups of white flour. Turn onto a floured surface, adding more as needed to create a reasonably stiff, slightly tacky dough (at least one additional cup). Knead for ten minutes.
In a large clean bowl, turn dough in oil to coat. Cover with plastic wrap and leave in a warm place to rise until doubled in bulk, about two hours (I turn the oven on full blast for a few minutes, then turn it off).
Punch down dough and place in an oiled 12-inch, high walled baking dish or non-stick stock pot, or divided between two 9-inch pans. Cover with a tea towel and leave in a warm place to rise until doubled again, about one hour.
Preheat oven to 350°F. If desired, brush with a mixture of molasses and milk or water and sprinkle with additional seeds. Bake for approximately 75 minutes for the single large loaf or approximately 35 for the two smaller loaves. The bread is done when the crust is a deep brown, the loaf makes a hollow sound when knocked, and/or the internal temperature reads between 190° and 210°F.
Turn onto a wire rack to cool.
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Steven Leyden Cochrane
Location: Winnipeg, MB
Favorite Piece of Cooking Equipment: PrestoÂ® SaladShooterÂ®