Swedish Rye Bread
Indulge in the rich, earthy flavors of traditional Swedish Rye Bread, a hearty loaf infused with the sweetness of molasses and the subtle complexity of caraway seeds. This classic recipe combines medium rye flour and all-purpose flour for a perfect balance of density and softness, resulting in a loaf that's both robust and tender. The dough is enriched with brown sugar, softened butter, and a touch of salt for a flavorful, slightly sweet profile, making it ideal for both savory and sweet pairings. With its delightful aroma and golden crust, this easy, yeast-risen bread is perfect for sandwiches, smørgåsbord spreads, or simply slathered with creamy butter. Whether you’re baking it for a special occasion or as a staple for your kitchen, this Swedish rye bread will transport your taste buds straight to Scandinavia with every slice.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Molasses
- 2 tablespoons Brown sugar
- 2 tablespoons Unsalted butter, softened
- 2 teaspoons Salt
- 2 teaspoons Caraway seeds (optional)
- 2 cups Medium rye flour
- 2.5 cups All-purpose flour
- 1 tablespoon Vegetable oil or melted butter (for greasing)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and allow the mixture to sit for 5 minutes until foamy.
Add the molasses, brown sugar, unsalted butter, salt, and caraway seeds (if using) to the yeast mixture. Stir until well combined.
Gradually add the rye flour, one cup at a time, stirring with a wooden spoon or using the dough hook attachment of a stand mixer on low speed.
Once the rye flour is incorporated, begin adding the all-purpose flour, half a cup at a time, until the dough starts to come together. It should be soft but not overly sticky.
Turn the dough out onto a lightly floured surface and knead by hand for about 8–10 minutes, or continue mixing with the dough hook for 6–8 minutes, until the dough is smooth and elastic.
Lightly grease a large mixing bowl with vegetable oil or melted butter. Place the dough in the bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm, draft-free spot for 1.5 hours, or until doubled in size.
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into one large loaf or two smaller loaves, as preferred.
Grease a loaf pan (if using) or prepare a baking sheet with parchment paper. Place the shaped dough onto the pan and cover loosely. Let it rise again for 30–40 minutes, or until slightly puffy.
Preheat your oven to 375°F (190°C). If desired, brush the top of the loaf with water and sprinkle with additional caraway seeds for decoration.
Bake the bread in the preheated oven for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4773 mg | 208% | |
| Total Carbohydrate | 495.6 g | 180% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 80.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
