Overnight Swedish Rye Bread Recipe

Overnight Swedish Rye Bread Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I like this recipe because it allows me to bake bread early in the morning, leaving time for other things. We live in a Scandinavian area, so this bread hits the spot with family and friends.

This recipe is:

Contest Winning

[X]

Rate Overnight Swedish Rye Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Overnight Swedish Rye Bread Recipe

Prep: 30 min. + rising Bake: 35 min.

Yield: 64 Servings

30 35 65

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
4 cups warm milk (110° to 115°)
1 cup molasses
1 cup packed brown sugar
1 cup canola oil
1 cup quick-cooking oats
2 tablespoons grated orange peel
1 tablespoon salt
1 teaspoon fennel seed
1 teaspoon aniseed
1 teaspoon caraway seeds
2 cups rye flour
11 to 12 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange peel, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight.
Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks. Yield: 4 loaves.

Nutritional Facts 1 serving (1 slice) equals 161 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 122 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Overnight Swedish Rye Bread in Country October/November 1994, p49