Swedish Rye Bread

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.

Yield: 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 25.2g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 293mg
  • Calories from fat: 11%
  • Fiber: 2.3g
  • Calcium: 13mg

Ingredients

  • 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

Preparation

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  2. 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).
  3. 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.)
  4. 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.
  5. Preheat oven to 375°.
  6. 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.
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