Swedish Rye Bread Recipe

Name: Swedish Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. yeast; 1/4 c. warm water; 1/4 c. brown sugar; 1/4 c. molasses; 1 Tbsp. salt; 3 1/2 to 4 c. flour; 2 Tbsp. shortening; 1 1/2 c. hot water; 2 1/2 c. sifted rye flour; 3 Tbsp. caraway seeds or 2 Tbsp. grated orange peel

Servings: persons

1 pkg. yeast
1/4 c. warm water
1/4 c. brown sugar
1/4 c. molasses
1 Tbsp. salt
3 1/2 to 4 c. flour
2 Tbsp. shortening
1 1/2 c. hot water
2 1/2 c. sifted rye flour
3 Tbsp. caraway seeds or 2 Tbsp. grated orange peel

1
Soak yeast in warm water.
2
Combine brown sugar, salt, shortening and add hot water and stir.
3
Cool.
4
Stir in rye flour; beat.
5
Add yeast and caraway seed.
6
Mix well.
7
Add enough flour to make a soft dough.
8
Turn on floured surface.
9
Cover and let rest 10 minutes.
10
Knead.
11
Place dough in bowl, let rise to double in size.
12
Divide into 2 portions.
13
Round each piece.
14
Cover and let rest 10 minutes.
15
Place on greased sheet.
16
Let rise until double in bulk.
17
Bake at 375u00b0 for 25 to 30 minutes.
18
For a soft crust, butter tops while hot.

927

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1 pkg. yeast, 1/4 c. warm water, 1/4 c. brown sugar, 1/4 c. 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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