Swedish Rye Bread I – a delicious recipe with yeast, water, warm milk, salt, bread flour, molasses. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast in warm water.
2
Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
3
Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
4
Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
1242
kcal
Calories
5
g
Fat
256
g
Carbs
35
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 1/2 (0.6 ounce) cakes compressed fresh yeast, 1 1/2 cups warm water, 1 1/2 cups warm milk, 1 tablespoon salt, and more.
Yes, Swedish Rye Bread I 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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