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."
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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.
Loved it. Will make it again. I crushed the caraway (not ground). I put the seeds in a plastic bag and crushed it with side of a meat cleaver.
* 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
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