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Rustic Swedish Rye Bread

 Rustic Swedish Rye Bread
My great grandmother gets all the credit for this dense and hearty loaf that she brought over from Sweden when she came to live in America. It's one of those all-purpose breads that goes well with almost any meal. —Heather Cook, Malta, Montana
16 ServingsPrep: 1 hour. + rising Bake: 20 min. + cooling


  • 5 orange peel strips (1 to 3 inches)
  • 1/2 cup plus 2 tablespoons water, divided
  • 2 tablespoons honey
  • BREAD:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tablespoon dark corn syrup
  • 1 tablespoon molasses
  • 1 tablespoon shortening
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon fennel seed
  • 1-1/2 cups rye flour
  • 4 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour


  • In a small saucepan, combine orange peel strips and 1/2 cup water.
  • Bring to a boil. Reduce heat to medium-low, cook, uncovered, for 10
  • minutes or until softened. Drain; set strips aside.
  • In the same saucepan, combine honey and remaining water. Bring to a
  • boil; return strips to pan. Reduce heat to medium-low; cook,

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Rustic Swedish Rye Bread (continued)

Directions (continued)

  • uncovered, for 3-5 minutes or until almost all of the syrup is
  • absorbed, stirring occasionally (watch carefully to prevent
  • scorching). Cool strips on waxed paper coated with cooking spray.
  • In a large bowl, dissolve yeast in warm water. Add the milk, brown
  • sugar, egg, corn syrup, molasses, shortening, salt, aniseed, fennel
  • seed, rye flour and 2 cups all-purpose flour. Beat on medium speed
  • for 3 minutes.
  • Chop candied orange strips; add to dough. 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.
  • Place in a greased bowl, turning once to grease the top. Cover and
  • let rise in a warm place until doubled, about 1 hour. Divide dough
  • in half. Shape each into a 6-inch round loaf. Place on a greased
  • baking sheet. Cover and let rise until doubled, about 45 minutes.
  • Bake at 400° for 20-25 minutes or until golden brown. Remove to
  • wire racks to cool. Yield: 2 loaves (8 slices each).
Nutritional Facts: 1 slice equals 213 calories, 2 g fat (1 g saturated fat), 16 mg cholesterol, 247 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.