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Favorite Swedish Rye

 Favorite Swedish Rye
“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
24 ServingsPrep: 45 min. + rising Bake: 25 min. + cooling


  • 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


  • Place raisins in a small bowl. Cover with boiling water; let stand
  • for 5 minutes. Drain and set aside.
  • 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).
  • 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.
  • Punch dough down; shape into three round loaves. Place on greased
  • baking sheets. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 25-30 minutes or until bread sounds hollow when

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Favorite Swedish Rye (continued)

Directions (continued)

  • tapped. Remove to wire racks to cool. Yield: 3 loaves (8 wedges
  • each).
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.