How to Make Delicious Homemade Whole Wheat Rye Bread

This Whole Wheat Rye Bread is so good that you might just want to have only butter on it. Nothing else!

We think fresh homemade baked rye bread is very delicious for sandwiches such as with the open-faced sandwiches. Also you may have noticed that with our soup videos such as Cabbage Soup or the Beetroot Soup that we always have a slice of rye bread. So when we can, we try to include a slice of fresh baked rye bread.

There are many variations to make rye bread. Here is our version which was inspired by Finnish Rye Breads which makes 2 loafs. Enjoy!
Whole Wheat Rye Bread Ingredients:
•2 cups rye flour
•2 1/2 cup 50% whole wheat 50% wheat flour
•1 pkg dry yeast
•2 cups of buttermilk, warm (110F/45C degrees )
•1/2 c syrup
•1 1/2 tsp salt
•2 tbsp. butter
•1 tsp fennel seeds and/or caraway seeds

Directions:
1.Dissolve yeast in warm buttermilk in a large bowl.
2.In a large bowl combine milk, salt, syrup, butter, fennel seeds and 1 cup of rye flour. Stir this well with a wooden spoon.
3.Mix in the remaining rye flour. Add the wholewheat flour by stirring until the dough is stiff enough to knead. Or use and electric mixer.
4.Flour the counter surface. Knead the dough for approx. 5 min. Add flour as needed. If the dough sticks to your hands or the board add more flour.
Cover dough with a towel in a large bowl Let the dough rise 1 1/2 - 2 hours or until double.
6.Punch down dough and divide to form two round loaves and place them in the two greased baking pans. Cover the pans with a towel again. Let loaves rise until double, about 1 1/2 to 2 hours.
7.Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes or until they sound hollow.
Let the breads get cold before slicing or slice the next day.

To get this complete recipe with instructions and measurements check out our scandinavtoday.blogspot.com/2014/06/how-to-make…

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