Overnight Swedish Rye Bread
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.
Total TimePrep: 30 min. + rising Bake: 35 min.
- 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 zest
- 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
- 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 zest, 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 9x5-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.
Nutrition Facts1 slice: 161 calories, 4g fat (1g saturated fat), 2mg cholesterol, 122mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 3g protein.
Originally published as Overnight Swedish Rye Bread in Country October/November 1994
Jun 4, 2019
My Mom made this bread (same recipe that she used) for YEARS and gave loaves of it to friends, neighbors, people in need of comfort. Our family loved it. I'm looking forward to making it for my family and friends.