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Swedish Rye Bread II

Swedish Rye Bread II

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    3 h 40 m
GINGER P

GINGER P

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
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Reviews

MACKALLEN
21

MACKALLEN

10/27/2003

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 overpowering the taste of rye.

Becca
17

Becca

12/8/2007

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 flours in addition to the rye; it always turns out great!!

Jenny Gordon
13

Jenny Gordon

2/12/2007

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 9x5's!

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