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Mom's Swedish Rye

 Mom's Swedish Rye
My mom baked this bread in coffee cans, but I prefer to use regular loaf pans. I usually double the recipe so I have extra loaves available in the freezer.
32 ServingsPrep: 20 min. + rising Bake: 40 min.


  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1/4 cup molasses
  • 2 teaspoons salt
  • 3/4 cup rye flour
  • 5 to 6 cups all-purpose flour
  • Melted butter


  • In a large bowl, dissolve yeast in warm water. Add the sugar,
  • shortening, molasses, salt, rye flour and 3 cups all-purpose flour.
  • Beat until smooth. Stir in enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf
  • pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove from
  • pans to wire racks. Brush with melted butter if desired. Cool.

2 of 2

Mom's Swedish Rye (continued)

Directions (continued)

  • Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 107 calories, 2 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.