Favorite Swedish Rye Recipe
Favorite Swedish Rye Recipe photo by Taste of Home

Favorite Swedish Rye Recipe

Publisher Photo
“My family likes a variety of breads. I made up this recipe as an experiment years ago, and it’s still a staple in my home. Sometimes I serve it with cheese and deli coldcuts.”—Lorraine Caland Thunder Bay, Ontario
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 cups golden raisins
  • 1 tablespoon active dry yeast
  • 2-1/2 cups warm water (110° to 115°)
  • 3/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 2 cups rye flour
  • 7 to 8 cups all-purpose flour

Nutritional Facts

1 wedge equals 264 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 106 mg sodium, 56 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. In a large bowl, dissolve yeast in warm water. Add the brown sugar, molasses, shortening, salt, rye flour and 4 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down; shape into three round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 375° for 25-30 minutes or until bread sounds hollow when tapped. Remove to wire racks to cool. Yield: 3 loaves (8 wedges each).
Originally published as Favorite Swedish Rye in Taste of Home February/March 2011, p56

Nutritional Facts

1 wedge equals 264 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 106 mg sodium, 56 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Favorite Swedish Rye

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MY REVIEW
Reviewed Feb. 2, 2011

"I made this bread this morning, and realized the recipe didn't state when to add the raisins. I added them to the end of the knead...they seem well dispersed, and held up pretty well. Let me know if anyone has any other suggestions as to when they should be added!"

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