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Swedish Orange Rye Bread

Diet.Chef's picture
  Orange rind 2 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Yeast 1 Tablespoon (1 Package Active Dry / Compressed)
  Warm water 1⁄4 Cup (4 tbs) (Not Hot)
  Lukewarm water 1 1⁄2 Cup (24 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Shortening 2 Tablespoon
  Rye flour 2 1⁄2 Cup (40 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)

Cook orange rinds in boiling water until tender; drain.
With a spoon scoop out and discard the white portion, then finely chop outer peel.
Sprinkle or crumble yeast into the 1/4 cup warm water, and stir until dissolved.
Using a large mixing bowl, mix together orange peels, the lukewarm water, molasses, sugar, salt, dissolved yeast, and shortening.
Sift flours, measure, and sift again; gradually add them, and beat until smooth.
Knead lightly and let rise until almost doubled in bulk.
Shape into 2 loaves and place in 9 by 5-inch loaf pans.
Let rise until almost doubled in size.
Bake in a moderately hot oven (375°) for 40 minutes.

Recipe Summary

Snack, Fruit Dessert

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2757 Calories from Fat 351

% Daily Value*

Total Fat 40 g62%

Saturated Fat 8.8 g44.1%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 2013.3 mg83.9%

Total Carbohydrates 549 g182.9%

Dietary Fiber 68.3 g273.4%

Sugars 116.8 g

Protein 69 g138.9%

Vitamin A 1.4% Vitamin C 22.7%

Calcium 40.3% Iron 197.4%

*Based on a 2000 Calorie diet

Swedish Orange Rye Bread Recipe