Thursday, July 26, 2012

Swedish Rye Bread Recipes


  • 1 (.25 ounce) package active dry yeast
  • 1 3/4 cups warm water (110 degrees to 115 degrees F)
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons shortening
  • 2 teaspoons salt
  • 2 1/2 cups rye flour
  • 3 3/4 cups all-purpose flour
  • 2 tablespoons butter, melted


  1. In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
  3. Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Brush with butter.