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Swedish Rye Bread

By: Mary Ann Ross

"This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad."

Rate/Review | Read Reviews (25)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 40 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 3/4 cups warm water (110 degrees to 115 degrees F)
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2 1/2 cups rye flour
3 3/4 cups all-purpose flour
2 tablespoons butter, melted

Directions

In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Brush with butter.