Swedish Rye Bread I

Swedish Rye Bread I

25
Janice 1

"This is excellent bread, so good it melts in your mouth!"

Ingredients

servings 166 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

Print
  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.
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Reviews

25
  1. 30 Ratings

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This sounds very much like the Swedish rye bread I loved as a child and have been trying to find. For the information of those reviewers who downrated the recipe because it was light and sweet: ...

Oh my! I love this bread. It is sweet enough and light enough that my kids enjoy it. Dense enough and dark enough that my *white bread hater" friends love it but not too dense either. Not at a...

I just browsed through the several recipes on this board for Swedish rye bread, and this particular recipe is the closest to the recipe that my Swedish mother used (from what I can recall. My w...

I scaled this for 12 servings - threw it all in my breadmaker - and was the hit of the smorgasbord! It is a delightful bread, the flavor reminiscent of my childhood. My family loves it! And th...

I was extremely disappointed in this recipe. My family and I prefer breads with a fair amount of texture and a good crust on them; this bread is quite soft and very sweet. Not withstanding the...

this is awesome bread; i've been making this very recipe for about a decade now (about to make some more for thxgiving) and it's a hit with everyone (well, except for an ex german boyfriend to w...

I rarely make a recipe exactly as printed. Characteristically, I made some changes to this recipe, but it was a fantastic base. I used active dry yeast instead (2 1/4 tsp for each fresh yeast ca...

I have not yet made this particular recipe, but I am sure it is exactly what I am looking for. Therefore, I rated it in advance. If I think differently after I make it, I will re-rate. I grew...

We prefer a heartier rye bread. There was too much taste of molasses, and the texture was somewhat soft and mushy.