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: 1 pkg. dry yeast; 1/4 c. lukewarm water; 1/4 c. brown sugar; 1/4 c. molasses; 1 Tbsp. salt; 2 Tbsp. shortening; 1 1/2 c. hot water; 2 1/2 c. medium rye flour; 3 Tbsp. caraway seed; white flour (2 to 3 1/2 c.)

Servings: persons

1
Dissolve the yeast
2
in the lukewarm water.
3
Combine the brown sugar, molasses, salt, shortening and hot water; stir until dissolved.
4
Cool to lukewarm. Add the rye flour. Add yeast and caraway seed.
5
Mix well. Add enough white flour to make soft dough. Use reserved for kneading.
6
Place in greased bowl. Cover and let rise until double (1 1/2 to 2 hours).
7
Punch down. Divide into 2 parts and form into balls. I use a pie pan.
8
Cover and let rise until double.
9
Bake at 375u00b0 for 25 to 30 minutes. Brush with margarine while still hot.

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: 1 pkg. dry yeast, 1/4 c. lukewarm 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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