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Swedish Rye Bread

 Swedish Rye Bread
This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.
32 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1-3/4 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons shortening
  • 2 teaspoons salt
  • 2-1/2 cups rye flour
  • 3-3/4 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter, melted


  • In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses,
  • shortening, salt and remaining water; stir well. Add rye flour; beat
  • until smooth. Add enough all-purpose 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.
  • Shape into four round loaves. Place on greased baking sheets. Cover
  • and let rise until doubled, about 45-60 minutes. Bake at 350°
  • for 30-35 minutes or until golden brown. Brush with butter. Yield:
  • 4 loaves (8 slices each).