Swedish Rye Bread

    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

    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

    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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