NORWEGIAN RYE BREAD

Bertha Trudeau, Solheim Lodge #20, Butte, MT

  • 2 cups white flour
  • 1 1/2 cakes yeast*
  • 3 cups warm water or milk
  • 2 cups rye flour
  • 2 cups graham flour
  • 2 cups dark Karo Syrup
  • 1 cup brown sugar
  • 5 Tbsp. melted butter
  • 1 tsp. salt
  • 4 tsp. anise seeds
  • 2 cups warm milk
  • 1 cup grated orange rind
Rye Bread (rugbrod)

Yeilds 2 large delicious loaves.

  1. Mix together in a large bowl, white flour, yeast and 3 cups warm water or milk. Slowly add the syrup, sugar, melted butter, salt, and warm milk. Mix well. Add the anise seeds and orange rind and mix.
  2. Mix together the rye and graham flour, before slowly adding to above mixture. Additional white flour may be needed to make a stiff dough.
  3. Put into greased bowl and cover with towel. Let rise until double in bulk.
  4. Punch down and let rise again.
  5. Divide dough into four parts. Place each in a well greased pan and let rise until double in size.
  6. Bake in preheated 350-375° (F) oven for at least an hour.
  7. Optional: Brush tops with a mixture of Karo Syrup and water.
  1. Note: The original recipe called for finely chopped orange rind after scraping away the white part from the interior of the rind. Grating the orange part is much faster and eliminates the need to dry and then boil the rind. Also, you may wish to add a tsp. or two of caraway seeds to the dough.
  2. *Use 1 1/2 yeast packets instead of yeast cakes if desired.