Swedish Rye Bread Recipe

Name: Swedish Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 c. hot tap water; 2 Tbsp. shortening; 4 tsp. salt; 2 Tbsp. molasses; 1 c. brown sugar; 2 tsp. ground cardamom; 1 Tbsp. anise seed; 1 pkg. dry yeast; 3 c. rye flour; 8 to 9 c. white flour

Servings: persons

1
Combine first 7 ingredients and heat to lukewarm. Sprinkle yeast on top and let sit for 10 minutes.
2
Sift together 4 cups white and 3 cups rye flour. Add to mixture and mix well. Continue to add 4 to 5 cups of white flour until you can knead easily. Knead for 8 to 10 minutes and then allow to rise about 2 hours in a large greased bowl covered with a damp towel.
3
Punch down and divide into either 4 loaves or 8 pans of rolls.
4
Let rise, covered with damp cloth.
5
Bake at 375u00b0 for 30 to 35 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. hot tap water, 2 Tbsp. shortening, 4 tsp. salt, 2 Tbsp. molasses, and more.

Yes, Swedish Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Swedish Rye Bread

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