Swedish Rye Bread II Recipe - Allrecipes.com
Swedish Rye Bread II Recipe
  • READY IN 3+ hrs

Swedish Rye Bread II

Recipe by  

"An aromatic rye bread with a hint of orange and honey. A friend gave me a loaf of this bread as a hostess gift and was thoughtful enough to pass along the recipe."

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Ingredients Edit and Save

Original recipe makes 3 - 9x5 inch loaves Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    3 hrs 40 mins


  1. In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.
  2. Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. Let cool to lukewarm.
  3. Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.
  4. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2003

This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it, plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without overpowering the taste of rye.

Most Helpful Critical Review
Jun 24, 2013

I made this bread today. Surprised it didn't really taste like rye. Was really disappointed for that but the bread did taste good none the less. I will still be looking for a good rye bread. This really makes a lot so I made 6 small loaves and 1 large loaf and hoping it freezes ok.

Dec 08, 2007

This is a delicious and versitile recipe. It rises amazingly, and makes a moist, fluffy bread for the amount of rye flour it contains. I've also tried varying the amount of sugar and using different flours in addition to the rye; it always turns out great!!

Feb 12, 2007

It works well w/whole wheat and brown suger (we don't use white flour); in fact we love it so much I make it weekly for our sandwich bread! Interestingly, I tried to halve the recipe and still get two 9x5's!

Jul 08, 2009

I used molasses in place of the sugar, and added extra caraway as others have suggested. This is a great bread. Making 1/3 the recipe yielded a huge free formed loaf!

Nov 09, 2010

This is a nice rye bread. Very similar to what my Swedish Grandma used to make. Nice and moist and very flavorful. The one change I made was to use ground caraway instead of the whole seeds. It brought out the caraway flavor better.

Jan 04, 2010

Pretty good. A dense, hearty rye that is a bit sweet--not surprisingly, with the amount of sugar and honey. I think I'd prefer just honey, though. I made a 1/3 of the recipe and was able to make 2 small loaves. My pans are 8x5 as opposed to a 9x5 loaf pan, so I can typically make smaller loaves with them. However, I could've let it rise longer for a larger loaf. I don't really taste the orange, so I'd add more orange zest or use some oj next time. All in all, this is a nice rye. Thanks for the recipe.

Jan 18, 2015

I thoroughly enjoyed this bread recipe. I didn't make any changes other than making a 1/3 batch and using a bread machine. It's exactly as sweet as I was hoping for with a honey bread. It's fluffy, moist, flavorful - just perfect. Oh! Wait, I did use 1 tsp of orange extract instead of zest, and I didn't detect any orange flavor, but I think it was perfect the way it was. I'll probably just omit it altogether next time. Highly recommend you give this one a whirl if you're looking for a sweet bread. I used the 2 lb loaf setting with 1/3 of the recipe, medium crust, and white loaf. Came out perfect as you can see in my picture :). Enjoy!


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 597 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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