Swedish Rye Bread – a delicious recipe with yeast, warm water, sifted rye flour, molasses, shortening, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast in warm water; let stand 5 minutes or until bubbly.
2
Combine rye flour, molasses, shortening, and salt; add boiling water, stirring until shortening is dissolved. Cool to 105u00b0 to 115u00b0. Stir in dissolved yeast, and gradually add enough all-purpose flour to form a soft ball.
3
Turn dough out onto a floured surface; cover and let rest 10 minutes. Knead dough 10 minutes or until smooth and elastic. Shape into a ball, and place in a greased bowl; turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, 2 hours or until doubled in bulk. Punch dough down, and repeat rising procedure 30 minutes.
4
Turn dough out onto a lightly floured surface. Divide into 3 equal portions, shaping each portion into a smooth ball. Cover and let rest 15 minutes. Shape into round loaves, and place on greased baking sheets. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg. Bake at 350u00b0 for 40 minutes or until loaves sound hollow when tapped. Transfer loaves to wire racks to cool.
2052
kcal
Calories
125
g
Fat
200
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package dry yeast, 1/2 cup warm water (105u00b0 to 115u00b0), 2 cups sifted rye flour, 3/4 cup 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.
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