Swedish Rye Loaves Recipe

4 1
Swedish Rye Loaves Recipe
Swedish Rye Loaves Recipe photo by Taste of Home
Publisher Photo

Swedish Rye Loaves Recipe

Be the first to add a review
4 1
Publisher Photo
Old-fashioned oats, brown sugar and molasses make these down-home loaves the best-tasting rye bread I've ever had. In fact, guests often ask me for the recipe. Slices are wonderful for sandwiches. -Iola Egle of Bella Vista, Arkansas
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1/4 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 5 tablespoons butter or stick margarine, divided
  • 2 teaspoons salt
  • 2 cups boiling water
  • 3 cups bread flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups rye flour
  • 1 teaspoon caraway seeds

Directions

In a bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally. In a large mixing bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough. Turn onto a floured surface; knead about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool. Yield: 3 loaves.
Originally published as Swedish Rye Loaves in Light & Tasty February/March 2004

Nutritional Facts

1 slice: 102 calories, 2g fat (1g saturated fat), 4mg cholesterol, 149mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 1/4 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 5 tablespoons butter or stick margarine, divided
  • 2 teaspoons salt
  • 2 cups boiling water
  • 3 cups bread flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups rye flour
  • 1 teaspoon caraway seeds
  1. In a bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally. In a large mixing bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough. Turn onto a floured surface; knead about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  3. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool. Yield: 3 loaves.
Originally published as Swedish Rye Loaves in Light & Tasty February/March 2004

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwedish Rye Loaves

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review