Recipe by GINGER P
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
4 1/2 cups
1 1/2 tablespoons
7 1/2 cups
7 1/2 cups
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.
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.
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!!
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Swedish Rye Bread II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 236
** Calories from Fat: 23
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
The crust is crunchy and the center is moist. What’s not to love?
See how to make old-fashioned Irish soda bread.
See how to make simple French bread dinner rolls from scratch.