Swedish Orange Rye Bread

Because of the high amount of sugar in this recipe, the yeast needs a warm dough in order to work properly. It is very important that the temperature of the dough does not fall below 75°F(24°C). This bread differs from most in that the dough is not kneaded to develop the gluten. Do not be tempted to add extra flour. Just keep your hands and the table well floured and the dough will be manageable. Because the dough is so soft, I bake the loaves in bread pans. They can be baked free-form as l