Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 25 mins
Servings:
16
Yield:
2 (9×5-inch) loaves
Ingredients
Directions
Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
Grease two 9×5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.
Nutrition Facts (per serving)
| 287 | Calories |
| 6g | Fat |
| 54g | Carbs |
| 6g | Protein |
