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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.
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    4 loaves (8 slices each)


  • 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 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.
Nutrition Facts
1 slice: 109 calories, 2g fat (1g saturated fat), 2mg cholesterol, 155mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 2g protein.
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Average Rating:
  • suzyblesch
    Feb 18, 2013

    This is very easy and quick. It makes 4 small loaves, perfect to share and still have fresh bread for yourself. It's sweet enough to eat with butter and jam for breakfast and flavorful enough for soup, salads or sandwiches. An all around perfect bread

  • Loufrommaine
    Oct 14, 2012

    I LOVE baking with rye flour. I made this into rolls for supper, and my husband and kids loved them. I also used butter instead of shortening (which I never ever use anyway). They were delicious!

  • ritamc53
    Jan 7, 2011

    This is indeed very, very good.

  • RachelE
    Jul 6, 2010

    This was delicious!! Tastes like a bread you get at a fine restaurant. I made a half recipe, and my family ate it all at once. I made the dough in my bread machine, taking it out to shape and bake. I did have to add extra water to make a good consistancy; still looked pretty dense, even after rising extra, but baked up really soft and a little sweet. Can't wait to make this again!!!!!!!