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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

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

    30 mins
  • COOK

    40 mins
  • READY IN

    3 hrs 40 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

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 28, 2014

This was a great recipe. It definitely made 3 large loafs of bread. Perfect for sandwich making. I put in an additional tblsp of orange zest. My whole family loved it. The only down side was that rye flavor was too mild for my family's liking. I will definitely will make again, but I will add 2 more cups of rye flour and 2 cups less of white.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

French Bread Rolls To Die For

See how to make simple French bread dinner rolls from scratch.

French Bread

The crust is crunchy and the center is moist. What’s not to love?

Amazingly Easy Irish Soda Bread

See how to make old-fashioned Irish soda bread.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States