Overnight Swedish Rye Bread Recipe

Overnight Swedish Rye Bread Recipe
Overnight Swedish Rye Bread Recipe photo by Taste of Home
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Overnight Swedish Rye Bread Recipe

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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.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.

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

Nutritional Facts

1 slice: 161 calories, 4g fat (1g saturated fat), 2mg cholesterol, 122mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks. Yield: 4 loaves.
Originally published as Overnight Swedish Rye Bread in Country October/November 1994, p49

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