Hi, folks! Here is my recipe (actually from the Tassajara Bread Book) for yummy Summer Swedish Rye Bread:

1.

• 6 c. lukewarm water (85-105 degrees) 
• 2 T. yeast (2 packages) 
• grated peel from 4 oranges
• 1/2 - 3/4 c. sweetening (honey, molasses, brown sugar - I used honey, but molasses would make a nice, darker loaf)
• 2 c. powdered dry milk (optional)
• 1 T. anise seeds
• 1 T. caraway seeds
• 7-9 c. unbleached white organic flour (or organic bread flour)

Dissolve the yeast in the warm water. Stir in sweetening and dry milk. Stir in anise and caraway seeds, and then the white or bread flour. Mix well with a long wooden spoon (takes some arm strength to do this...I get David to do it! - 100 strokes until flour is incorporated.)

Let dough rise for 60 minutes in a really big bowl (I use a Tupperware big mixing bowl - sold Tupperware a couple of times over the years, and I have a good supply of that kitchen ware...) The lid will probably pop open after a short time due to the wonderful action of the yeast gases. Just set the lid on top of the bowl, and let it work.

2.

• 2 T. salt (a bit more, or less - I usually don't put in more than 2 T.)
• 1/2-1 c. oil (I use walnut oil, but other nice oils can be used, as can melted, cooled butter
• 8-9 c. rye flour

Mix the salt and oil into the sponge, then add the rye flour (I don't put all of it in at once, but rather add it until it seems to not want to absorb any more - you can get too much flour in the dough, if the weather is dry...and sometimes when it is humid, you need more to avoid it sticking to everything, including your hands!) When the dough starts to come away from the sides of the bowl, it is getting to a good place.

Knead on floured surface, using more whole wheat flour as needed to keep the dough from sticking to the surface, continuing to knead for 10-15 minutes until dough is smooth.
Let rise for 50 minutes.
Punch down.
Let rise 40 minutes.
Shape into loaves. (I divide the dough into fourths, and roll each portion into a log, from one end to the other, which makes the bread form a nice loaf, and helps to avoid large air holes in the dough).
Let rise in the baking pans for 20 minutes. (I use regular loaf pans, sprayed with Pam or an other cooking spray.) When the loaves are slightly rounded and coming above the top of the pans, they are about ready to bake. You don't want to let them rise too long, or they become too 'airy.'
Bake in a 350 degree oven (pre-heat while the dough is in the last rise of 20 minutes). Bake for one hour, or until the loaves are nice and brown and sound hollow when tapped.
Remove from the pans and let cool on a wire rack, or eat right away!

Yum!

Using whole wheat flour for kneading