Swedish Rye Bread

Slices of this tender rye bread are especially delicious toasted and served with jam or honey-nut cream cheese.

Swedish Rye Bread
2 loaves
25 mins
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  • 1 package active dry yeast
  • 1/4 cup warm water (105 degree F to 115 degree F)
  • 1/2 cup butter, cut up
  • 1/3 cup sugar
  • 1/4 cup light-flavored molasses
  • 2 teaspoons salt
  • 2 cups boiling water
  • 2 cups rye flour
  • Butter, softened
  • 4 3/4- 5 1/2 cups all-purpose flour
In a small bowl dissolve yeast in the warm water. Set aside.
Meanwhile, in a large mixing bowl place the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour. Beat with an electric mixer on low speed until combined, then on medium speed about 3 minutes or until smooth. Gradually beat in yeast mixture until combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Cover and let rise in a warm place until nearly double (40 to 50 minutes).
Bake in a 350 degree F oven for 35 to 45 minutes or until done. Remove from pans. Brush tops of warm loaves with a little softened butter. Cool on wire rack. Makes 2 loaves (24 servings).

nutrition information

Per Serving: cal. (kcal) 171, Fat, total (g) 5, chol. (mg) 11, sat. fat (g) 3, carb. (g) 29, fiber (g) 2, pro. (g) 3, vit. A (RE) 52, sodium (mg) 230, calcium (mg) 10, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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