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: 6 c. boiling water; 3/4 c. quick oats; 1 c. brown sugar; 3 Tbsp. salt; 3 Tbsp. anise seed; 3 Tbsp. caraway; 3/4 c. shortening; 3/4 c. strong dark molasses; 3 small cakes yeast; 6 c. flour (white); 9 c. rye flour

Servings: persons

6 c. boiling water
3/4 c. quick oats
1 c. brown sugar
3 Tbsp. salt
3 Tbsp. anise seed
3 Tbsp. caraway
3/4 c. shortening
3/4 c. strong dark molasses
3 small cakes yeast
6 c. flour (white)
9 c. rye flour

1
Pour boiling water over 1st 7 ingredients.
2
Stir well and cool to lukewarm.
3
Crumble yeast into mixture.
4
Stir until yeast is dissolved.
5
Add 6 cups of flour.
6
Beat for 2 minutes.
7
Mix in rye flour with hand.
8
Add enough white flour to make soft dough.
9
Mix well.
10
Let dough rest for 10 minutes.
11
Knead until smooth and elastic.
12
Place in a greased bowl.
13
Punch down and let rise again. Punch down and divide into 5 or 6 loaves.
14
Cover and let rise again until almost double.
15
Bake in 350u00b0 to 360u00b0 oven for 35 to 40 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 11 ingredients. The key ingredients include: 6 c. boiling water, 3/4 c. quick oats, 1 c. brown sugar, 3 Tbsp. salt, 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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