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Swedish Rye Loaves

Total Time

Prep: 20 min. + rising Bake: 25 min. + cooling


3 loaves (12 slices each)

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
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  • 1/4 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 5 tablespoons butter, 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 large 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.
  2. In a large 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.
  3. Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes.
  5. 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.
  6. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.

Nutrition Facts

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

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