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: 2 c. rye flour; 3/4 c. brown sugar; 2 tsp. salt; 1/2 c. light molasses; 1/2 c. Crisco; 3 c. boiling water; 4 pkg. dry yeast; 3/4 c. warm water; 1 tsp. sugar; 4 1/2 c. white flour

Servings: persons

1
Beat with mixer until smooth the rye flour, brown sugar, salt, molasses, Crisco and boiling water.
2
Let cool, then add yeast and warm water mixture (water mixed with 1 teaspoon sugar).
3
Stir in 3 cups white flour; let sponge 30 to 45 minutes.
4
Add 1 1/2 cups more flour, then knead.
5
Turn into a greased bowl; let raise 1 to 1 1/2 hours.
6
Punch down; make into loaves.
7
Raise again until double.
8
Bake at 350u00b0 for 30 to 45 minutes, changing over locations on oven shelves.

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: 2 c. rye flour, 3/4 c. brown sugar, 2 tsp. salt, 1/2 c. light 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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