Swedish Rye Bread

Swedish Rye Bread Recipe
Oxmoor House
Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.


12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Cook: 25 Minutes
Rise: 1 Hour, 35 Minutes

Nutritional Information

Calories 127
Fat 1.6 g
Satfat 0.2 g
Protein 3.1 g
Carbohydrate 25.2 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 293 mg
Caloriesfromfat 11 %
Fiber 2.3 g
Calcium 13 mg


1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 3/4 cups all-purpose flour
1 1/4 cups rye flour
2 tablespoons dark brown sugar
1 tablespoon vegetable oil
1 tablespoon molasses
2 teaspoons grated orange rind
1 1/2 teaspoons salt
1/2 teaspoon caraway seeds
1/2 teaspoon aniseed
Cooking spray


Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.