Kitchen Parade Extra: Swedish Rye Bread

Call me sentimental when it comes to the rhythm of kneading and punching bread dough, the exercise in delayed gratification waiting for hot bread to emerge from the oven. 'Live life a little slowly', the energy of bread-making seems to say ...

But this summer, I borrowed a bread machine to convert the family recipe for Swedish Rye Bread.

Twenty-some loaves and plenty of cuss words later, I finally know enough to share the recipe that marries the convenience of a bread maker with the dense hand of a European bread; because some days, hot bread creates the illusion of life in the slow lane ... and it's enough.

This is my contribution to the Spice Is Right "Seasons of Love" hosted by the inspiring Danielle at Habeus Brulee. (There's still time to participate and it's a lovely theme, all about family.) This Swedish Rye Bread features fennel (or if you prefer, the also-traditional caraway) further brightened with orange zest. And trust me ... producing oh-so-many-loaves of bread just to perfect the recipe for one's father, well, that may well be the very definition of Season of Love.

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