Swedish Rye Bread II

7 Reviews

Prep: 30 min
Cook: 40 min
Ready In: 3 hr 40 min

“An aromatic rye bread with a hint of orange and honey. A friend gave me a loaf of this bread as a hostess gift and was thoughtful enough to pass along the recipe.” - by GINGER P

Adjust Servings

Adjust

Metric US

Original recipe yields 3 - 9x5 inch loaves

Directions

In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.
Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. Let cool to lukewarm.
Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.
Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.

Nutrition

Amount Per Serving (36 total)

Calories
236 cal
12%

Fat
2.5 g
4%

Carbs
48.8 g
16%

Based on a 2,000 calorie diet

Share It

Reviews (7)

Rate This Recipe

MACKALLEN

Oct. 27, 2003

"This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it, plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without overp..." See moreowering the taste of rye."

Becca

Dec. 8, 2007

"This is a delicious and versitile recipe. It rises amazingly, and makes a moist, fluffy bread for the amount of rye flour it contains. I've also tried varying the amount of sugar and using different f..." See morelours in addition to the rye; it always turns out great!! "

Jenny Gordon

Feb. 12, 2007

"It works well w/whole wheat and brown suger (we don't use white flour); in fact we love it so much I make it weekly for our sandwich bread! Interestingly, I tried to halve the recipe and still get two..." See more 9x5's!"

More Reviews