Swedish Rye Bread

    (18)
    1 hour 20 min

    This recipe makes two loaves of the traditional rye bread that they have been serving for centuries in Sweden.


    20 people made this

    Ingredients
    Serves: 24 

    • 450ml (16 fl oz) water
    • 100g (4 oz) dark brown soft sugar
    • 2 tablespoons vegetable oil
    • 1 dessertspoon salt
    • 1 dessertspoon orange zest
    • 1 1/2 teaspoons caraway seed
    • 1 1/2 teaspoons fennel seed
    • 675g (1 1/2 lb) plain flour
    • 2 (7g) sachets dried active baking yeast
    • 2 eggs, room temperature
    • 200g (7 oz) rye flour

    Method
    Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

    1. Boil water, sugar, oil, salt, orange zest, caraway seeds and fennel seeds in a saucepan for 3 minutes. Cool until lukewarm
    2. In a large bowl, whisk together 1/2 the plain flour and yeast. Stir in cooled orange zest mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1/2 of the remaining plain flour, and beat 1 minute on medium speed. Add rye flour and enough additional plain flour to make a stiff dough.
    3. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly oiled bowl, turning to oil the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
    4. Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 minutes. Shape into 2 loaves, and place into ungreased 23x13cm (9x5 in) loaf tins. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
    5. Bake at 200 C / Gas mark 6 for 30 to 35 minutes, or until done.

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (16)

    by
    1

    excellent receipe just like my mother use to make.  -  14 Jul 2008

    by
    1

    Being Swedish, this is my favourite bread. My grandmum used to make this often (it was best hot from the oven). My recipe that I have used for several years is almost identical to this one. Occasionally, I skip the orange zest and spices --then it is exactly like my grandmother's, who came from Sweden in her teens.  -  14 Jul 2008

    by
    41

    Being predominantly Swedish by nationality, this is my favorite bread. My grandmother used to make this often (it was best hot from the oven). My recipe that I have used for several years is almost identical to this one. Occasionally, I skip the orange zest and spices--then it is exactly like my grandmother's, who came from Sweden in her teens.  -  17 May 2000  (Review from Allrecipes US | Canada)

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