Dark Rye Bread

Name: Dark Rye Bread
Yield: 2 servings
Cuisine: Danish
Ingredients: 75 g butter; 500 ml semi-skimmed milk; 50 g yeast; 175 g Dark syrup; 2 tsp salt; 2 tsp Whole Funnel seeds; 2 tsp anise seeds; 2 tsp Ground peppercorns; 240 g Fine Rye flour; 1.1 kilo Dark Country Bread flour

Dark rye bread is really juicy and bakes easily. Plus it smells super good with a perfect mix of syrup and spices!

Ingredients

Butter	75 g
Semi-skimmed milk	500 ml
Yeast	50 g
Dark syrup	175 g
Salt	2 tsp
Whole Funnel seeds	2 tsp
Anise seeds	2 tsp
Ground peppercorns	2 tsp
Fine Rye flour	240 g
Dark Country Bread flour	1.1 kilo

Instructions

Step 1

Melt the butter. Add the milk and heat to 37 °. Sprinkle the yeast in a bowl and stir until the yeast dissolves.

Step 2

Add the syrup, salt, spices and most of the flour. Save a little flour for baking. Work the dough well. Let it rest, covered for about 40 minutes.

Step 3

Put the dough on a floured worktop, and work it smoothly, shaping it into two oblongs. Put them in greased 1 1/2 litre loaf tins. Allow to rest for 30 minutes under a cloth.

Step 4

Heat the oven to 250 °. Cover the tins with aluminum foil. It should be extremely tight. Cook on the bottom of the oven for 45 minutes.

Step 5

Remove the foil and move the tins up to the middle shelf. Bake for another 5 minutes until it has a nice dark colour. Cover with a cloth and let the breads cool in the tins.