Swedish Rye Bread
This recipe makes two loaves of the traditional rye bread that they have been serving for centuries in Sweden.
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
- Boil water, sugar, oil, salt, orange zest, caraway seeds and fennel seeds in a saucepan for 3 minutes. Cool until lukewarm
- 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.
- 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.
- 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.
- 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)
excellent receipe just like my mother use to make. - 14 Jul 2008
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
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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