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Swedish Rye Bread II

Submitted by: GINGER P

A touch of orange and a scattering of caraway seeds add zip to this strong, sweet rye bread.

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Swedish Rye Bread I

Submitted by: Janice

This is a sweet, hearty rye, with molasses and brown sugar. Bread flour contributes to its lighter texture.

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IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan

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Old-World Rye Bread

Submitted by: Perlene Hoekema

Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts.

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German Rye Bread

Submitted by: Mary Ann Bonk

'We like this homemade rye so much that I seldom buy bread anymore,' writes May Ann Bonk of New Berlin, Wisconsin. 'For the past 10 years, I've made this bread for our church bake sales and it always goes quickly.'

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Cheesy Rye Bread

Submitted by: Arline Hofland

Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread.

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Oatmeal Molasses Bread

Submitted by: Nita Baird

This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!

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Crusty French Bread

Submitted by: Deanna Naivar

A delicate texture makes this bread absolutely wonderful. I sometimes use the dough to make breadsticks, which I brush with melted butter and sprinkle with garlic powder.

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Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Submitted by: leopardstripes

Home Town: Blaine, Washington, USA

Living In: Boise, Idaho, USA

Crisp rye breads are traditional throughout Scandinavia because rye has a short growing season suitable to far north, and flat breads or crackers store well during long winters. Enjoy this adaptation topped with slices of Norwegian Jarlsberg cheese or Finnish Lappi cheese.

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