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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 cold cuts.—Lorraine Caland, Thunder Bay, Ontario
  • Total Time
    Prep: 45 min. + rising Bake: 25 min. + cooling
  • Makes
    3 loaves (8 wedges each)


  • 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, 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 3 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 tapped. Remove to wire racks to cool.
Nutrition Facts
1 slice: 264 calories, 3g fat (1g saturated fat), 0 cholesterol, 106mg sodium, 56g carbohydrate (19g sugars, 3g fiber), 5g protein.
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