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Swedish Rye Bread

Global.Potpourri's picture
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1 1⁄2 Cup (24 tbs) (105 To 115 F)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Salt 1 Tablespoon
  Anise seed/Fennel seed 1 Tablespoon, crushed
  Finely shredded orange peel 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Medium rye flour 2 1⁄2 Cup (40 tbs)
  All purpose flour/Unbleached flour 2 3⁄4 Cup (44 tbs)

Dissolve yeast in warm water in large bowl.
Stir in brown sugar, molasses, salt, anise seed, orange peel, oil and rye flour.
Beat until smooth.
Stir in enough all-purpose flour to make a soft dough.
Turn dough onto lightly floured surface.
Cover; let rest 10 to 15 minutes.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of greased cookie sheet.
Cover; let rise until double, about 1 hour.
Heat oven to 375°.
Bake until loaves sound hollow when tapped, 40 to 50 minutes.
Brush with margarine or butter if desired.
Cool on wire racks.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3062 Calories from Fat 377

% Daily Value*

Total Fat 43 g66.8%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5913.8 mg246.4%

Total Carbohydrates 612 g204%

Dietary Fiber 73.7 g294.7%

Sugars 139 g

Protein 80 g159.3%

Vitamin A 2.8% Vitamin C 39.3%

Calcium 63.2% Iron 257.2%

*Based on a 2000 Calorie diet

Swedish Rye Bread Recipe